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Asparagus, pancetta & Quails egg salad  paired with Protea Chardonnay

Asparagus, pancetta & Quails egg salad paired with Protea Chardonnay

Asparagus, pancetta & Quails egg salad  paired with Protea Chardonnay
Asparagus, pancetta & Quails egg salad  paired with Protea Chardonnay

Enjoy it with

Protea

Chardonnay

2017

Order now
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  • Asparagus, pancetta & Quails egg salad  paired with Protea Chardonnay

In the Vineyard

Makes: 2 Portions

EASY

10 Mins

Ingredients

100g Salad Mix washed

1 Bunch Asparagus

100 g Pancetta sliced into cubes

8 Pickled Quails Eggs cut in halve

Juice and Zest of 1 Lemon

60 ml of olive oil

1 table spoon of honey

Salt and Pepper to taste

Method

Clean the Asparagus, Boil them in salted water for 2 min and plunge them into an ice bath

Put the sliced pancetta in a pan in the oven until crispy and most of the fat is rendered.

Place pancetta on kitchen towel to drain away most of the fat. Next make the dressing. Combine the zest and juice of 1 lemon with the oil, honey and season with salt and pepper to taste

Cut the tips of the Asparagus and chop the stems into bite size pieces.

Arrange the Baby Salad Mix and the asparagus stems on a plate. Place the Asparagus tips on top and scatter the quails eggs and pancetta on the salad. Drizzle the Lemon and Honey dressing on top.

Serve immediately.

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