Crunch Salad

• 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
• 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

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

alfalfa, bean sprouts, salad shoots, flowers, fresh mint, baby courgettes, red chicory, baby carrots, fennel bulb, radishes, celery, creme fraiche, olive oil, white wine vinegar, salt

Taken from www.foodnetwork.com/recipes/jamie-oliver/crunch-salad-recipe.html (may not work)