Recipes

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.