2 yellow carrots, 2 orange carrots
1 bunch of spring onions, 1 bunch of radishes
1 bulb of fennel, 1 stalk of celery
1 bunch of green asparagus, garden cress
500g Robiola fresh cheese with herbs
(Italian fresh cheese made from cow’s, sheep’s or goat's milk)
4 eggs, soft boiled, olive oil, pumpernickel
Clean and chop the vegetables. Blanch the carrots and asparagus. Place the vegetables in ice water to keep them crisp. Finely chop the pumpernickel with a hand blender, brown it in oil and place it on some kitchen paper. Using a piping bag, distribute the Robiola on the plate in a spiral form. Arrange the vegetables on top. Place an egg in the middle. Finally, sprinkle the pumpernickel over the top and add salt, pepper and olive oil to taste.