Recipes by Di Swann
1. Blanch the asparagus spears in boiling water for 2 minutes. Drain and refresh under cold water. Set aside.
2. If using melon, remove seeds and skin and cut into small slices.
3. Mix together Eta Honey Mustard Mayonnaise with the orange juice and fold into Wattie’s Smoked Chicken and spring onions.
4. Place salad leaves onto a serving platter. Spoon the chicken and mayonnaise onto the leaves with the melon slices or grapes, blanched asparagus spears and sliced almonds.
Garnish with Italian parsley leaves to serve.