For the salad :
1 bunch of radish
250g cherry tomatoes
250g the haricots verts
1 bunch of new carrots
For the dressing :
1 teaspoon vinegar (with shallots)
2 teaspoons of olive oil
5 teaspoons of soybean oil
5 drops of Lemon flavouring
3 drops of Fat Soluble Basil Flavouring
Prepare the vegetables: clean the radishes, cut them into slices.
Rinse the tomatoes, cut them into quarters.
Stalk the beans and plunge them into boiling salted water for 5 min and then plunge them into ice-cold water.
Cut off the tops of the carrots and cook them for 10 min in boiling salted water and plunge them into ice-cold water.
In a salad bowl put the mustard, drops of lemon and basil aromas, vinegar, parsley and tarragon.
Stir with a small whisk, add the olive oil and soybean oil gently to maintain a vinaigrette. Creamy and thick.
Divide the vegetables among the plates and serve with the gourmet vinaigrette.