Spring Salad
Serves 4
Delicate butter lettuce forms the base of this gorgeous mix of spring veggies. A light vinaigrette adds brightness, and creamy herb goat cheese provides just a bit of decadence.
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- 5 teaspoons white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- kosher salt, to taste
- pepper, to taste
ingredients
- 4 cups butter lettuce leaves, torn, or baby spring lettuce mix
- 2 cups snap peas, sliced on a bias
- 4 radishes, sliced paper thin
- 1/4 cup quick pickled red onions
- 4 ounces herb goat cheese, sliced into four medallions
optional
- edible flowers
Directions
- Make dressing: Place all ingredients in a small jar and shake vigorously to emulsify. Alternatively, whisk everything together, adding the olive oil last, little by little. Set aside.
- In a large bowl, combine lettuce, snap peas, radishes, and pickled onions. Drizzle with dressing, to taste. Toss lightly.
- Arrange salad into four bowls. Top each with a goat cheese medallion. Garnish with flowers, if desired.
Cook’s Tips
Snap peas are also delicious blanched. Place in boiling water for 30 seconds. Using a slotted spoon, immediately transfer to a bowl of ice water. Once cool, drain, and then slice.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 210
- Fat: 16.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0 g
- Cholesterol: 25.0 mg
- Sodium: 200.0 mg
- Carbohydrates: 12.0 g
- Fiber: 3.0 g
- Added Sugars: 2.0 g
- Sugar: 8.0 g
- Protein: 7.0 g