I N S T R U C T I O N S

start by roasting your almond flakes in a pan without oil until lightly browned and fragrant - put them aside to cool

prepare your vegetables by breaking off any tough, white bottoms of the asparagus and remove the leaves of the radishes then proceed by slicing your vegetables as thin as possible and combine them in your salad bowl

for the dressing throw your dijon mustard, olive oil, preserved lemon and syrup in a food processor and mix until a smooth dressing consistency 

now assemble your salad by mixing the dressing into your asparagus and radishes, garnish with cress and toasted almond flakes and add salt and pepper to taste.