Ingredients for 4 servings
- 4 spring onions thinly sliced with part of the stems
- 10 g (0.4 oz) fresh ginger prepared in tiny cubes
- a few pink peppercorns
- 1 small pinch of fleur de sel
- and a little dried seaweed (wakamé)
- 3 cl (1 fl oz) rice vinegar or cider vinegar
- 3 cl (1 fl oz) hazelnut oil.
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