Ingredients

• 2 tbsp olive oil
• 1 tbsp wholegrain mustard
• ½ lemon
• juice only
• 100g/3½oz cream cheese
• 1 tbsp clear honey
• salt and freshly ground black pepper
• ¼ fennel bulb
• thinly sliced
• 100g/3½oz new potatoes
• boiled
• drained
• cooled and quartered
• 4 asparagus spears
• blanched
• refreshed in cold water and chopped
• 75g/2¾oz smoked salmon
• thinly sliced
• 1 free-range egg
• 1 tbsp white vine vinegar
• salt and freshly ground black pepper

Directions

• For the dressing
• place all of the dressing ingredients into a bowl and whisk together
• then season to taste with salt and freshly ground black pepper.
• For the salad
• place the fennel
• potato and asparagus into the bowl with the dressing and mix well to coat.
• For the poached egg
• fill a small frying pan with water and bring to a simmer. Add the vinegar to the pan
• then gently crack the egg into the water. Cover with a lid and cook for 2-3 minutes
• or until the egg white has set.
• Remove the egg from the water using a slotted spoon and drain on kitchen paper.
• To serve
• place the salad onto a plate with the salmon and poached egg on top.