Farmers Market Salad
This loaded spring salad is one for the record books! Wild arugula and fresh peas give this salad a big pop! You could easily blanch the peas for a quick 60 seconds in boiling water if you want, but I love the crispness of raw, freshly shelled peas.
Servings: 2 -4 people
Ingredients
- 1 tbsp dijon Mustard
- 1/8 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 bunch asparagus cut into 2 inch pieces
- 2 handfuls wild arugula
- 1 cup fresh peas
- 2 tbsp fresh mint leaves
- 1/3 cup cubed manchego cheese
- 1 avocado removed from the skin and diced
- 1 14- oz can artichoke hearts drained and quartered
Instructions
- In a small bowl, whisk together the mustard, vinegar, salt, pepper and olive oil until emulsified. Set aside until you're ready to serve.
- Bring a small pan of water to a boil over high heat. Add the asparagus and cook for 2-3 minutes until just tender. Remove the asparagus from the water and immediately transfer to an ice bath to stop the cooking. Remove the asparagus from the ice bath and drain excess water. Place the asparagus in a large bowl.
- Add the arugula, fresh peas, mint, manchego, avocado and artichoke and toss together. Drizzle with half of the vinaigrette and toss. Add more vinaigrette if desired and adjust salt and pepper as needed. Serve immediately.
Nutrition
Serving: 2g