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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
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