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Mozzarella, cucumber and asparagus
( SERVES 6 )

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The simplicity of flavours is what makes this dish stand out. We used chives in the dressing, but fresh chervil would work well here, too. Serve with a crisp sauvignon blanc and crusty bread, if serving for lunch.

Ingredients

24	Asparagus spears
250 g	Buffalo mozzarella
2 Tbsp	Chives, finely chopped
½	Cucumber, peeled and thinly sliced
2 Tbsp	Extra virgin olive oil
1 Tbsp	Lemon juice
1 to taste	Sea salt and cracked black pepper

Directions

Slice the mozzarella, then cut each slice into quarters. Set aside.
Cut or snap off the base of each asparagus spear, peel the lower stalks if woody then slice each in half on a diagonal.
Blanch for 1 minute in boiling salted water then plunge into cold water, drain and dry well. Mix together the chives, oil and lemon juice.
Toss the asparagus and cucumber with half this dressing, then place on plates.
Place a few pieces of mozzarella on each plate, drizzle with the remaining dressing and season with salt and pepper.
The asparagus, cucumber and dressing can be prepared ahead if need be, but once the salad is dressed it should be eaten immediately.