1 large flower sprout (1 kg)
300 g of fresh or frozen peas
1 medium-sized asparagus (630 g)
300 g of mortadella, cut into slices
300 g of Gorgonzola cheese, cubed to 1 cm
For the dressing
1 tablespoon of prepared mustard
1/4 cup of vinegar (60 ml)
3/4 cup of water (180 ml)
1/2 teaspoon of salt
1 tablespoon of honey
1 cup of olive oil (240 ml)
1 large flower sprout (1 kg)
300 g of fresh or frozen peas
1 medium-sized asparagus (630 g)
300 g of mortadella, cut into slices
300 g of Gorgonzola cheese, cubed to 1 cm
For the dressing
1 tablespoon of prepared mustard
1/4 cup of vinegar (60 ml)
3/4 cup of water (180 ml)
1/2 teaspoon of salt
1 tablespoon of honey
1 cup of olive oil (240 ml)
Separate the flower sprouts into bouquets, wash and drain
Cook the asparagus in a medium-sized pot with 2 liters of water until tender (approximately 30 minutes)
DRAIN and reserve
While this is cooking, steam the peas until tender (approximately 10 minutes). Reserve
Separate the asparagus into leaves, wash, drain, and reserve
Gently mix together the reserved flower sprouts and peas, and place in the center of a round serving dish
Around this, arrange the reserved asparagus leaves
Make rolls with slices of mortadella, cut each roll into three pieces, and arrange on top of the salad
Sprinkle cubes of Gorgonzola cheese on top. Reserve
Prepare the dressing: combine all ingredients in a blender and blend until well mixed (approximately 1 minute)
Dress the salad with this dressing and serve immediately
526 calories per serving
