140 g fresh asparagus, thoroughly rinsed and woody ends trimmed
100 g broccoli florets
Sea salt flakes and freshly ground black pepper
60 g wild baby rocket
80 g blue cheese, crumbled
30 g pecan nuts (optional)
50 g pomegranate rubies
125 ml orange juice
25 ml honey
20 ml Champagne vinegar or white wine vinegar
30 ml olive oil
5 ml Dijon mustard
2 ml whole-grain mustard
2 ml freshly grated ginger
Kosher or freshly ground sea salt
Place the asparagus and broccoli florets in a large colander over a large saucepan of boiling water.
Steam, covered, for 8 minutes, then season with flaked sea salt and black pepper. Set aside to cool down completely.
To serve: Place the vegetables on a platter and top with rocket, blue cheese, nuts and pomegranate rubies. Toss gently.
To make the dressing: Mix all the ingredients together, whisking until combined. Season to taste and pour over the salad just before serving.