Maison Mirabeau WinesProvencal RecipesSaladTaste

Make this Simple Spring Salad

This spring salad recipe is a creation by Lindsay’s Feast. The website’s founder, Lindsay, shared that this salad is an annual staple for her and can be easily adapted to what’s available. The mozzarella can be substituted for feta or parmesan, for example, or thinly sliced courgettes can replace the fennel.

A simple recipe that celebrates what the new season has on offer. At Mirabeau Wines, we like the fresh, light flavours of this salad, and paired with a glass of our Classic Provence rosé it’s magic.

Simple Spring Salad

Simple Spring Salad

blankMaison Mirabeau Wine
Easy and fresh - enjoy!
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Course Salad
Cuisine English
Servings 2 servings

Ingredients
  

For the Salad:

  • handful of Asparagus tips blanched and shocked
  • 100 g (3.5 oz) Shelled Peas blanched and shocked, frozen is fine
  • 1 Fennel Bulb quartered, cored and shaved on a mandolin
  • big handful of Salad Leaves pea shoots, watercress,spinach
  • 1 ball Mozzarella or Burrata
  • 1/2 Lemon for zest
  • Microgreens or fresh herbs such as mint, tarragon or dill

For the Dressing:

  • 125 ml (1/2 cup) Extra virgin olive oil
  • 3 tbsp White wine vinegar
  • 1 tbsp Dijon Mustard
  • 1/2 tbsp Honey
  • pinch of Salt
  • Freshly ground black pepper

Instructions
 

  • Start by making the dressing. Whisk all the ingredients together in a jug or jar. (You may have more than you need, but it will keep for up to 5 days in the fridge.)
  • Toss the asparagus, peas, fennel and salad leaves with just enough dressing to coat them.
  • Tumble into a bowl or platter.
  • Tear up the mozzarella and scatter over the salad, followed by the fresh herbs and microgreens.
  • Grate the lemon zest over top and finish with another drizzle of the dressing.
  • Serve straight away with a glass of deliciously dry Classic Provence rosé

Notes

Optional extras/substitutes: steamed jersey royals or new potatoes, shaved courgettes, shaved carrots
Keyword Asparagus, Lettuce, Mozzarella, Peas, Salad
Tried this recipe?Let us know how it was!

 

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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