INGREDIENTS
1 cup
Asparagus
1/2 cup
Dill
1 cup
English peas, raw
8
Fingerling potatoes
2
Lemons, juice of
1 cup
Mint, leaves
1
bunch Radishes
2
stalk Rhubarb
2
Shallots, thin
2 cups
Spinach, fresh
1
Salt/pepper
1
Olive oil, quality
1 cup
Marcona almonds
2 cups
Fresh sourdough, cubed