It was on the return from a walk that this recipe was born. With some Venus's navel, dandelion shoots, and even a few violets. All that remains is a trip to the kitchen to enhance it all.
Wash the wild herbs and dry them.
Peel the mushrooms, slice the caps, and drizzle them with lemon juice.
Cut 16 slices of duck breast and the slice of cheese into thin sticks.
Arrange the wild herbs on the plates with the slices of white mushrooms, slices of smoked duck breast, cheese, and chopped chives.
To finish, drizzle with a dressing, season with salt and pepper, and add the edible flowers or herbs.
0 servings
4
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