Green Vegetable Salad with Mozzarella

Ingredients

• 200 g frozen peas
• 1 small Broccoli
• 250 g green asparagus
• 250 g Sugar snap peas
• Salt
• 2 tsp sugar
• 3 sprigs Mint
• 350 g mini mozzarella balls
• 1 tsp Mustard
• 4 tbsp white wine vinegar
• 2 pinch sugar
• 50 ml mild olive oil
• black pepper (from the mill)

Instructions

1. 1.

   Let the peas thaw. Wash the broccoli and cut into small florets. Wash the asparagus, trim about 2 cm from the bottom, and cut into bite-sized pieces. Clean and wash the sugar snap peas.

2. 2.

   Bring salted water with sugar to a boil and blanch the asparagus for about 4 minutes. Add the broccoli, peas, and sugar snap peas and cook for another 4 minutes. Immediately shock in ice water and drain.

3. 3.

   Wash the mint, shake dry, and pluck leaves from stems. Drain mozzarella in a sieve. Whisk mustard, vinegar, sugar, and olive oil into a dressing and mix with mozzarella and vegetables in a bowl. Season with salt and pepper.

4. 4.

   Distribute the salad on plates and garnish with mint leaves.