SUNSHINE SALAD WITH ORANGE
AND JASMINE VINAIGRETTE
(4 Servings)

Salad :

• 150 grams fiddleheads
• 2 carrots, cut in rounds
• 3 tbsp. olive oil
• ½ tsp. basil
• 1 head of Boston Lettuce
• 1 endive
• 1 yellow bell pepper, cut into small cubes
• 2 shallots, chopped

Vinaigrette :

• ¼ cup olive oil
• juice from ½ lemon
• 2 tsp. Jasmine and Orange in Jelly
• salt and pepper to taste

PRÉPARATION

Salad - In a pan, heat the olive oil until very hot. Next add the carrots and fiddleheads, cooking on high heat for approximately 5 minutes. Remove from heat and allow to cool. Using the Boston lettuce, line the salad bowl (like a bird's nest) and decorate with the endive. In the centre add in the cooled vegetables, yellow pepper, feta and shallot. Pour vinaigrette over the salad prior to serving.

Vinaigrette - Melt the Jasmine and Orange Jelly on a low heat in the microwave. Add lemon juice, salt and pepper to taste. Whisk olive oil into mixture. Serve over salad at room temperature or chilled.