< back

Salad with Leaves, Vegetables, Fruit and Quely Picolines Integral Sésamo



For the salad

Dice all the fruit and the vegetables.

Boil each of the vegetables separately in water.

Rub the artichoke with a lemon to prevent it turning black. When all the fruit and vegetables are ready, set them aside.

For the vinaigrette

Deseed the pomegranate and place it in a bowl. Add the apple and the walnuts, both cut into small pieces, the chopped chives, the oil, vinegar salt and pepper. Mix it all well and set aside.

Assembly of the dish

Spread a layer of salad leaves on a plate, then alternately place all the fruit, then the vegetables, and, finally, drizzle the vinaigrette over the top, add the Quely Picolines and decorate with the sprigs of chervil.

Products Quely used in this recipe:

Receta Quely

For the salad

  • 12 slices of orange
  • 12 slices of mango
  • 12 slices of peach
  • 12 slices of pear
  • 2 pods of mange tout
  • 16 slices of pumpkin
  • 8 mini green asparagus spears
  • 2 mini pumpkins
  • 2 mini fennel roots
  • 8 mini carrots
  • 2 large artichokes
  • 8 cherry tomatoes
  • 200 g. variety of salad leaves
  • 24 wholemeal Quely Picolines with sesame

For the vinaigrette

  • 10 g. walnuts
  • 80 g. apples
  • 80 g. pomegranate
  • 4 dessert spoons extra virgin Estancia de Son Pons olive oil
  • 1 dessert spoons apple vinegar
  • 3 chopped sprigs of chives
  • Salt
  • White pepper

For the decoration

  • Sprigs of chervil

To provide better service, this site uses cookies. If you continue browsing the site,accept the use of these.OK