© 2023 | http://angiesrecipes.blogspot.com
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© 2023 | http://angiesrecipes.blogspot.com
Crispy, tender baby leaves are gently tossed with chicken schmaltz roasted Hokkaido pumpkin wedges and aromatic toasted cashew nuts in this colourful and pretty salad. The lemon-and-herb vinaigrette gets a touch of sweetness from a teaspoon of honey and works beautifully with almost any salad. I used a mixture of flat parsley, oregano and thyme. If you can't find red chard and bull's blood, just use baby arugula, lamb's lettuce or young spinach instead.
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