Leafy Salad with Asparagus and Chicken Breast

Ingredients

• 500 g sliced chicken breast (with truffles)
• 600 g green asparagus
• 100 g mixed leafy greens
• 2 Tomatoes
• 2 tbsp Red wine vinegar
• 2 tbsp port wine
• 3 tbsp olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the ends and cook in boiling salted water for about 10 minutes until firm; drain, shock in cold water, and let drain.

2. 2.

   Wash, dry, pat dry, and do not tear the greens.

3. 3.

   Briefly blanch tomatoes, peel, quarter, seed, and dice them.

4. 4.

   Whisk vinegar, port wine, oil, salt, and pepper; taste and fold in tomato cubes. Arrange salad, asparagus, and chicken on a plate and drizzle with dressing.