Spring is popping all over and the time for a salad made from produce grown my OBFM farmers is now!

 

Fresh Spring Salad:

Grilled asparagus spears, tender tops
8 leaves butter lettuce (Boston or Bibb lettuce work too)
5 oz spring green mix (about 6 cups)                       1/4 cup of your favorite microgreens
1/4 cup of fresh chopped basil                                  1/4 cup of spring onions chopped
2 radishes, trimmed and thinly sliced                        ⅓ cup snow peas or blanched green peas
Cucumber slices as desired                                      Carrot sliced, diced or striped as desired
Strawberries washed, capped and sliced                  Olive oil
4 ounces goat cheese, torn into smaller pieces (I use herbed goat cheese)
 

Lemon Dressing:
2 tablespoons freshly squeezed lemon juice               ⅔ cups olive oil (plus more as needed)
½ teaspoon dijon mustard                                           1 clove garlic, minced
¾ teaspoon honey (or to taste)                                    Salt and pepper to taste

 

Instructions:
Make the lemon dressing: Combine all the lemon dressing ingredients in a mason jar. Cover with the lid tightly and shake vigorously until fully combined and emulsified. Adjust the dressing ingredients to taste, if needed. For example, if it’s too sour, add more olive oil or honey. Set aside.

 

Slightly cook the asparagus: On a skillet or grill pan, add a small amount of olive oil over high heat. Cook the asparagus for about 1-2 minutes per side, until slightly tender but still crisp. This will make the asparagus slightly tender and easier to eat. Transfer to a plate and set aside.

 

Arrange the salad: On a large platter, arrange the butter lettuce. Then add the spring green mix. Gently tuck the asparagus in the greens, and arrange the remaining salad ingredients (radish slices, goat cheese, peas) on top.    Drizzle with the prepared lemon dressing and serve. Enjoy!

 

Adapted from:  https://cookingformysoul.com/fresh-spring-salad/