Ingredients

1 bunch of cress

1 bunch fennel

1 clove of garlic, cut into thin slices

4 shallots, diced

6 spring onions, diced

2 leek stalks, cut into thin slices

½ tsp dried sage

½ tsp dried borage

1 sprig of rosemary

2 tbsp parsley

2 tbsp cooking oil

1-2 tbsp vinegar

some mustard

Salt

Pepper

 

Preparation

Mix the cress, fennel, garlic, spring onions, shallots, leek, sage, borage, rosemary and parsley together in a bowl.

 

Dressing: Mix the cooking oil, 1 tbsp vinegar and mustard together in a cup. Flavour with salt and pepper and add more vinegar if desired.