This is a bit like a coleslaw, but much more interesting 
with the combination of the baby vegetables and the shoots. 

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts 
2 handfuls sunflower salad shoots
  Mixed edible flowers 
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, 
  halved and finely sliced lengthways

For the dressing:
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Mix all the vegetables together in a bowl. 
Now make your dressing by mixing all the 
ingredients together and toss the dressing 
with the salad.


Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 
Difficulty: Easy