Spring vegetables & foraged herb salad

Salade des légumes de printemps et des herbes sauvages

Bright, fresh and crisp, this salad heralds the delight of wild herbs and edible flowers in springtime.

Quantity	Ingredient
4	small turnips, trimmed and peeled
4 bulb	spring onions, (see glossary)
2	carrots, peeled
2	small globe artichokes, peeled, leaves separated
2	asparagus spears
40g	shelled fresh green peas
6	wild sorrel leaves, torn in half
1 tablespoon	extra virgin olive oil
1 teaspoon	balsamic vinegar glaze, (see glossary)
	edible flowers, such as violas, chive flowers, marigolds and nasturtiums, to garnish

Using a mandoline, thinly slice the turnips, spring onions, carrots, artichokes and asparagus. Place in a mixing bowl. Add the peas, along with the sorrel.
Drizzle the mixture with the olive oil, add a pinch of sea salt and gently toss together. Transfer to serving plates, then carefully pour over drops of the balsamic vinegar glaze. Garnish with the flowers and serve.