200 g shelled (or frozen) peas
100 g Ocean Spray® Dried Cranberries
4 tablespoons cream cheese
½ bunch of chives
100 g lamb’s lettuce
Cook the peas in boiling, salted water. Cool them immediately after cooking to preserve their colour. Peel the raw grapefruit. Separate the segments.
Mix the Ocean Spray® Dried Cranberries, peas and grapefruit segments in a bowl. Add the cream cheese and chopped chives. Season to taste.
Wash the lamb’s lettuce and divide between 4 glasses. Finish with the remoulade. Garnish with Ocean Spray® Dried Cranberries.
Refrigerate before serving.