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