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Spring Vegetable Salad

Spring Vegetable Salad - Living with Ivey

Ingredients

large handfuls of baby lettuces (arugula, mixed greens)
large zucchini
radishes
bunch of asparagus, roughly chopped
tbs olive oil
tbs water
cup fresh mint
Zest of 1/2 lemon
cup walnuts
tbs lemon juice (1/2 lemon)
tsb Dijon mustard
tsp raw honey
shallot, thinly sliced and minced (optional)
cup olive oil
Salt and Pepper to taste
Directions: Whisk together all ingredients, adding in olive oil last and gradually to emulsify

Instructions

In a lidded sauté pan, add chopped asparagus, 1 tbs olive oil and 2 tbs water
Cook on medium for 5 minutes with lid on, or until tender but still vibrant and green
Using a vegetable peeler, peel zucchini into ribbons
Using a mandolin or sharp knife, thinly slice radishes
Arrange salad beginning with baby greens
Add cooked asparagus to the center
Arrange zucchini ribbons and radishes around the asparagus
Garnish with mint leaves, lemon zest and walnuts
Drizzle with Lemon Vinaigrette