Our neighbors, Larry & Alice, are from Georgia and come most summers. Alice is most talented. She knitted a sweater for me and it is absolutely gorgeous. So generous, caring people! She shared this salad with dinner recently. Dressing is fabulous and lots of fun ingredients for the salad. This recipe is for 4. I did double dressing, just in case. Think secretly wanted leftovers. I also increased honey in original recipe by 1 teaspoon...
Ingredients for vegetables:
- 1 bunch fresh asparagus, cut into 1-inch pieces, about 1 1/2 cups
- 1 cup frozen peas
- 1/4 teaspoon salt
Directions for above:
Prepare a bowel of ice water. Bring 8 cups water to a boil in a stockpot. Add asparagus and peas, and cook until tender, 2-3 minutes; drain.
Plunge asparagus and peas into ice bath; drain.
Transfer to a paper towel lined baking sheet. Sprinkle with 1/4 teaspoon salt.
Maybe made a day ahead refrigerated.
Ingredients for Herb Goat Cheese:
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chive
- 3 oz goat cheese log
Directions for goat cheese:
Crumble the goat cheese in a bowl and incorporate the fresh herbs with a fork.
Maybe made a day ahead refrigerated.
Ingredients for Dressing:
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon fresh mint
- 1/2 teaspoon fresh pepper
- 3/4 teaspoon salt
- 2 1/2 tablespoon EVOO
Directions for Dressing:
Combine all ingredients and incorporate with whisk.
Maybe made a day ahead refrigerated.
Ingredients for Salad:
- 1 container fresh baby spinach
- 1 cup thinly sliced radishes, I used the mandolin
- 1/4 cup roasted nuts of choice
So I am making this tomorrow for Easter. Hope all enjoy. I plan on serving in a large, shallow platter. I thought if I toss the dressing with the spinach first, then add the asparagus, peas, radishes, nuts and goat cheese in that order. Then drizzle a little more dressing. Sounds like a solid plan!
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