Peas & Asparagus Salad

Ingredients

For the Pepper & Honey-Mint Vinaigrette

• ¼ cup TAO Lemon Pressato Olive Oil

• 2 tablespoons TAO Honey Pepper Balsamic Vinegar

• 1 tablespoon freshly squeezed lime juice

• Zest of 1 lemon

• 1 cloves garlic, finely minced

• 1 scallion, thinly sliced

• Garlic salt, to taste

• Pepper, to taste

For the Salad

• 2 cups shelled English peas (about 2 lb. unshelled)

• 10 thin asparagus, trimmed and cut diagonally into 2-inch pieces

• 2 cups arugula

• 8 watermelon radishes, thinly sliced

• 1 English cucumber, diced into large pieces

Directions

1. To make the vinaigrette, whisk to combine garlic, scallion, lime juice and TAO Honey Pepper Balsamic Vinegar in a small bowl; whisk in TAO Lemon Pressato Olive Oil and season with garlic salt and pepper. Set aside.

2. Bring a large saucepan of salted water to a boil. While water comes to a boil, set out a strainer and a large bowl filled with ice water. Add asparagus to boiling water, cook for 2 minutes, then add the peas and cook for one more minute. Strain the asparagus and peas, and immediately immerse strainer in ice water to stop the cooking. Drain and set aside.

3. In a large bowl, combine the peas, asparagus, mixed greens, radishes, and cucumbers. Drizzle with a few tablespoons of the vinaigrette and toss gently. Transfer to a platter, or divide among individual plates. Finish with a drizzle of vinaigrette and a sprinkle of garlic salt and pepper. Serve immediately.

Pairs well with grilled salmon, chicken, farro, and goat cheese.