Green on Green Breakfast Salad with Tête de Moine AOP

Green on Green Breakfast Salad with Tête de Moine AOP

15 minutes
2 people


  • 6 green asparagus stalks
  • 1/2 fennel bulb
  • 100 g mangetout
  • 50 g rocket
  • 1/2 shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon honey
  • Tête de Moine AOP
  • Handful of almonds, coarsely chopped


  1. Mix the shallot and vinegar in a small bowl and leave to stand.
  2. In the meantime, thinly slice the asparagus and fennel with a mandolin or peeler and immerse them in iced water.
  3. Cut the mangetout into thin strips and add them to the iced water.
  4. Add the olive oil, lemon juice and honey to the shallot and vinegar and mix together to form a vinaigrette.
  5. Remove the vegetables from the water and mix them together with the rocket.
  6. Divide the salad between two plates, pour over the vinaigrette and finish with a few rosettes of Tête de Moine AOP and chopped almonds.
  7. Serve with bread.

After a busy weekend of excesses, you may be longing for a light and fresh start to the week. This green salad is the perfect solution.


Iron & Wine – Call it Dreaming

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Enjoy your mornings,

Elise Noyez

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