Salad Gourmande with creamy curry dressing

Cook the crayfish in a court-bouillon.

Roll up the smoked salmon into nice little rosettes.

Wash the salad mix.

Steam the green asparagus and leave to cool.

Quarter the cherry tomatoes and cut up the courgettes into fine bars.

Lightly heat the Debic Culinaire Vegetal together with the curry powder.

Remove from the heat and add the honey, the apple vinegar and the salt.

The dressing can be conserved in cold storage for up to 4 days.