Ingredients
- 16 mini dry-cured sausages on a string
- 8 long dry-cured sausages
- 1 dry-cured sausage
- 4 figs
- 16 cherry tomatoes
- 150ml low-fat cream
- 15ml lemon juice
- ½ handful of chives
- Salt and pepper
- 2 carrots
- 8 asparagus spears
- 8 cauliflower florets
Preparation
- Cut the figs into quarters.
- Prepare 16 mini skewers with ¼ fig, 1 mini sausage and 1 cherry tomato.
- Mix the cream, lemon juice and chopped chives. Season with salt and pepper. Pour into a small bowl.
- Peel carrots and cut into strips.
- Blanch the asparagus spears in a pot of salted boiling water for 1 minute, then strain.
- Arrange the raw veggies and sausages in a bowl.
- Arrange the saucissons on a wooden board.
- Serve with the cream sauce.
