3–4 cups of spinach, thawed
2–3 cups of arugula
150 g of green beans, trimmed
200 g of snow peas
2–3 cherry tomatoes, cut in half
1 red meat radish, thinly sliced
3 eggs, boiled
¾ cup croutons
½ cup chives, chopped
Salt and pepper
Place large eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn the heat off. Let the eggs cook, covered, for 9–12 minutes. Strain and run under cold water. Peel the eggs under a bit of running water. Cut the eggs in half.
Bring a large pot of salted water to a boil. Drop the green beans into the boiling water and blanch for 2 minutes.
Bring a medium pot of salted water to a boil. Drop the snow peas into the boiling water and blanch for 2 minutes.
In a large shallow bowl, combine the spinach and arugula and arrange it in the shape of a crown. Top the crown with green beans, snow peas, croutons and eggs. Place the cherry tomatoes around the crown hole and stack the radish slices at the centre. Top off with Boursin Minis and sprinkle with chives.
Drizzle with your favourite dressing and enjoy!