Serves: 6 Preparation: 20 mins Time to cook: 10 mins
40 g of cold smoked venison per person (thinly sliced)
4 white peaches
Lemon juice
16 snow-peas
12 asparagus spears
watercress
1 red onion (thinly sliced)
½ cup of sun-dried cranberries
4 tablespoons champagne vinegar
12 tablespoons (180ml) hazelnut oil
½ tsp of sweet mustard
salt and pepper
Smoked venison is available from an increasing number of fine food retailers or online. Try this as a summer lunch starter.
Poach the peaches in simple syrup for about 15 minutes and cool completely in the liquid. Peel and halve, remove the stone and slice into 8 slices. Squeeze a little lemon juice over to ensure they keep their colour.
Blanch the peas and asparagus and pick nice sprigs of cress. Chill.
Combine all the salad ingredients (including the red onion) and interweave the smoked venison. Garnish with the vinaigrette.
Serve well chilled with a glass of sauterne.