Fresh asparagus with Tomme de Savoie cheese salad

Step 1

Vinaigrette: Using a knife, peel the grapefruit to remove the skin. Remove the segments and keep the juice. In a container, place the grapefruit juice, almond oil, a pinch of sea salt and pepper.

Step 2

Salad: Wash and prepare the asparagus by chopping off the ends and peling the outer layer along the stem. Cook the asparagus in a saucepan of boiling salted water 2 to 3 minutes after previously cutting each asparagus stalk into 3-4 pieces. Cut the apples into sticks. Add the grapefruit segments. Hull the washed spinach leaves, cut a few leaves of chicory and diced Tomme de Savoie cheese. Mix all the ingredients together, add the crushed almonds, pour the vinaigrette on top and adjust seasoning to taste.

Step 3