Spring Salad with Asparagus and Spiced Fried Goat Cheese, served with Lamb’s Lettuce Salsa Verde

To make the green salsa, pour the greens, grated garlic, olive oil, and sea salt into a blender. Blend for 1 minute until you achieve a very smooth texture.

Clean the asparagus and remove the tough end at the bottom if necessary. Using a mandoline or a vegetable peeler, slice the asparagus into thin strips lengthwise.

In a large bowl, mix the asparagus slices, the seasonal blend, and the mint leaves.

To finish, at the time of serving, arrange the salad with the green sauce and present it with the warm herb-coated cheese, golden according to the package instructions.