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Spring Salad with Goat Cheese and Lemon Thyme Vinaigrette

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Vegetarian • Gluten free • 35 mins to make • Serves 6


Ingredients

2 tablespoons fresh lemon juice

1/4 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon minced thyme leaves

1/2 cup Calivirgin Lemon Olive Oil

1 bunch fresh asparagus, sliced into ribbons

5 large radishes, thinly sliced

1 cup shelled and blanched fava beans (fresh or frozen green peas can be substituted)

1/2 cup Vermont Creamery goat cheese crumbles


Instructions

1. Whisk lemon juice, mustard, salt, pepper, and thyme together in a small bowl. Drizzle in oil, whisking constantly until well combined.

2. To create asparagus ribbons, place spears horizontally on a cutting board and slice along the spear with a vegetable peeler.Toss asparagus ribbons, radishes, and fava beans in a medium bowl. Add dressing to taste and toss. Top with goat cheese crumbles and serve.

Recipe Courtesy of southernboy Dishes - cook, eat, dish

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