Salad of Greens with Fetta Dressing

Cook Time 20 minutes

Servings 4

Ingredients

2 bunches asparagus, stalks peeled and trimmed, cut into 4 cm pieces

4 leaves of cavolo nero or kale, washed well and shredded

1 large handful of sugar snap peas, blanched  

3 sprigs of dill, leaves picked

1 large handful of walnuts toasted

Dressing 

150g Greek or Danish fetta, crumbled

2 tbsp red wine vinegar 

100ml extra virgin olive oil 

Salt and pepper 

Method

Bring a deep pan of salted water to the boil. Add the sugar snap peas and blanch for a minute, then remove. Now blanch the asparagus, remove and cool down. 

Blend the dressing ingredients together until smooth. If too thick add a little of the cooking water.

Place the cavolo nero, asparagus, sugar snap peas in a mixing bowl and toss with the dressing. Season with salt if needed. Garnish with walnuts and chopped dill.