S a l a d   o f   g e r m i n a t e d   s o y b e a n s ,   
l e n t i l s   a n d   a s p a r a g u s   w i t h
l a n g o u s t i n e s   w r a p p e d   i n   c u r e d   h a m ,
s e r v e d   w i t h    p i n e   n u t    v i n a i g r e t t e

Ingredients (per person):

• 5 Langoustines
• 25 g Iberian cured ham
• 40 g Leeks
• 15 g Germinated soybeans
• 15 g Germinated lentils
• 15 g Germinated asparagus
• pine nuts
• pine nut vinaigrette

Method:

Shell the langoustines and wrap a strip of ham around each. Trim. Fry the germinated soybeans, lentils and asparagus. Sauté the langoustine bundles. Julienne and sauté the leeks. To serve, place sautéed leeks on a plate, then place the germinated soybeans, lentils and asparagus on top and finally arrange the langoustine and ham bundles decoratively around the plate. Dress with vinaigrette of olive oil, pine nuts, diced ham, young onions, chopped parsley, pinch of salt and Modena vinegar.