Ingredients:

  • 60ml freshly squeezed lemon juice
  • 1 tbsp finely grated lemon zest
  • 15g minced shallot
  • 1 tsp Dijon mustard
  • 0.5 tsp honey
  • 120ml extra virgin olive oil
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 150g baby arugula
  • 150g fresh English peas
  • 200g asparagus, woody ends removed
  • 5 medium radishes, thinly sliced
  • 1 Persian cucumber, thinly sliced
  • 30g raw pepitas
  • 0.25 cup torn fresh mint and dill
  • 50g crumbled goat cheese

Instructions:

  1. Macerate the aromatics: In a small jar or bowl, combine the lemon juice, lemon zest, and minced shallots. Let sit for 5–10 minutes to soften the raw bite of the shallots.
  2. Quick-blanch the vegetables: Bring a small saucepan of water to a boil. Prepare an ice bath. Blanch the asparagus and fresh peas for 60 seconds until bright green. Immediately transfer to the ice bath to stop the cooking process, then drain and pat dry.
  3. Emulsify the vinaigrette: Add the Dijon mustard and honey to the lemon-shallot mixture. Slowly whisk in the extra virgin olive oil until the dressing is thick and fully emulsified. Season with salt and pepper.
  4. Assemble the salad: In a large mixing bowl, combine the baby arugula, blanched asparagus, peas, sliced radishes, and cucumber.
  5. Garnish and serve: Add the torn herbs, pepitas, and crumbled goat cheese. Drizzle with the lemon vinaigrette and toss gently to coat right before serving to maintain crispness.