- asparagus 4 bunches, trimmed
- sherry vinegar 2 tbsp
- walnut oil 4 tbsp
- red chicory 2 heads, separated or 2 handfuls of salad leaves
- yellow or red cherry tomatoes 300g, halved
- walnuts 100g, toasted and chopped
- goat’s or cheese 100g, crumbled
- chives a small bunch, cut into short lengths.