A salad in several shades of green

Préparation

15min

Cooking

10min

Difficulty

Cost

For 6 people

100 g green peas

100 g fava beans

100 g snow peas

60 g green asparagus tips

2 tbsp olive oil

2 sprigs chopped chives

Salt

Freshly-milled pepper

Quenelles de Brillat-Savarin : 100 g Brillat-Savarin

2 finely chopped shallots

Mix the Brillat-Savarin and shallots in a bowl, sprinkle with pepper and set aside.

Blanch the vegetables separately in a large saucepan of boiling salted water.

Place them under running water to maintain their colour, dry on a sheet of paper towel, then place in a bowl with the olive oil.

Season to taste and serve the salad in 6 bamboo plates.

Using 2 spoons, make dumplings with the Brillat-Savarin, place the dumplings atop the salad and sprinkle with the chopped chives.

Serve chilled.

Perfect wine pairing

More about this grape variety

Viognier de France

Balanced and full-bodied, Viognier embodies perfection on earth. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. Perfect Match: Sushi of tuna. A fresh fish prepared in a manner similar to meat, tuna served in sushi is one example of difficult-to-pair foods that Viognier tames easily. Its smoothness enhances the raw fish, and its powerful flavor balances out that of the soy or sesame marinade. A simple, yet sophisticated and very trendy pairing. The perfect accomplice for powerful, contrasting flavors. The proof: with the Crab, Beetroot and Pamplemousse in Aspic, Viognier stands up to the soft bitterness of the grapefruit thanks to its freshness, combining deliciously with the sweetness of the beetroot. Here, of course, the crab plays the role of succulent sidekick.