Description
A vibrant, layered salad featuring fresh spring vegetables and a zesty lemon vinaigrette, capturing the essence of the season in every colorful bite.
Ingredients
Scale
For the Crust:
- 2 cups mixed spring greens (e.g., arugula, spinach, butter lettuce)
- 1 cup thinly sliced radishes
- 1 cup shaved asparagus
- 1 cup sugar snap peas, trimmed and halved
- 1/2 cup thinly sliced fennel bulb
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh dill, chopped
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pine nuts
- 1 lemon, juiced and zested
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, combine the spring greens, radishes, asparagus, sugar snap peas, fennel, mint, and dill. Toss gently to mix.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.
- Drizzle the lemon vinaigrette over the salad and toss to coat evenly.
- Sprinkle the crumbled goat cheese and toasted pine nuts over the top.
- Serve immediately, garnished with extra lemon zest if desired.
Notes
You can customize the seasonings to taste.