EGGS ON BABY SPINACH SALAD WITH SPLIT PEAS AND CAMEMBERT

Eggs on Baby Spinach Salad With Split Peas and Camembert

Now I can say that spring is in the air, it’s not particularly warm, there’s a slightly sharp wind blowing but the sun warms us and it’s in the air. Just before my alarm clock rang this morning at 6.30, I could hear a couple of birds beginning their morning with happy tweets and twits and I realized how wonderful it is to live in the countryside, something I completely forget during the winter months. Another sure sign of spring being here is my poor neighbour’s allergies are beginning to be felt. How sad it must be not to be able to look forward to this beautiful time of the year because it makes you suffer so much.
But I am fortunate and therefore I had to celebrate with a spring salad with eggs and baby spinach for lunch. At least it felt spring-like to me after all these month of winter greens and vegetables even though I used slit peas to make a link to (hopefully) the past.

Eggs on Baby Spinach Salad With Split Peas and Camembert

EGGS ON BABY SPINACH SALAD WITH SPLIT PEAS AND CAMEMBERT

1 egg/per person, boiled and quartered
1 fistful of baby spinach/person
50 ml/0,2 cup split peas, dried
Camembert cheese, cut into pieces
Dijon mustard
salt
extra-virgin olive oil

– Cook the split peas a bit al dente.
– Meanwhile you make a salad dressing/vinaigrette with Dijon mustard, vinegar, a little salt and olive oil. You can make it as strong or weak as you want.
– Mix spinach and peas and add a part of the dressing to it. Mix well.
– Put the salad on plates and then put eggs and Camembert on top of it, drizzle a little
dressing over them and serve.

Eggs on Baby Spinach Salad With Split Peas and Camembert

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