Spring Salad

This salad brings together the best of Spring greens.

It's easy to make and leftovers, if there are any, can be enjoyed the next day.

Ingredients

For the Salad

  • 6 Asparagus, the thinner the better, steam slightly and slice diagonally

  • 8 Cherry tomatoes, cut in half

  • 2 baby cucumbers, diced

  • 6 Radishes, thinly sliced

  • 4 Scallions, thinly sliced


For the Vinaigrette

  • ½ cup imported roasted walnut oil (please refrigerate after opening)

  • 2 Tbsp. minced shallots

  • 1 tsp. Dijon mustard

  • ¼ cup sherry vinegar

  • Juice of ½ lemon

  • Salt and pepper to taste

Directions

  1. Place all ingredients in a jar and shake until combined.

  2. Arrange ingredients on a platter, top with the vinaigrette and enjoy!