Spring vegetables

SPRING VEGETABLES 05261 hazelnut oil INGREDIENTS for 4 PEOPLE 50 g carrots, 50 g turned Zucchini-turned, turned 50 g potato, 50 g of broccoli heads, 50 g of cauliflower florets, 50 g of cleaned, 50 g asparagus artichokes cleaned and cut into wedges, 50 g 40 g shallots, toasted pine nuts, 2 cl of hazelnut oil, 2 cl extra virgin olive oil, 1 cl white wine vinegar, salt, white pepper.

Cook salt steam all vegetables, keeping them al dente.

Drain and cool them in ice water.

Dry Them.

Combine in a bowl with hazelnut oil, olive oil, vinegar, salt and pepper.

Emulsify with the whip and season vegetables.

Distribute on the plates and sprinkle with pine nuts