Spring Pea, Goat Cheese, and Asparagus Salad with Eureka Lemon and Elderflower Dressing
Spring Pea, Goat Cheese, and Asparagus Salad with Eureka Lemon and Elderflower Dressing
Rated 5.0 stars by 1 users
Category
Salads
Servings
4-6
Prep Time
30 minutes
Cook Time
10 minutes
Vibrant, bright, and full of flavour; this salad is just the thing to welcome Spring! Our Eureka Lemon Olive Oil and Elderflower Balsamic make a perfectly tangy dressing to grace this verdant blend of tender asparagus, spring peas, and goat cheese.
Author:Riley Fache
Ingredients
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1 Bunch asparagus, trimmed (8-10 spears)
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1 Cup snap peas, trimmed
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1 Cup fresh or frozen peas
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6-8 Romaine lettuce leaves, loosely chopped
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½ Cup goat cheese crumbles
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⅓ Cup mint leaves, chopped
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4 Tbsp. Eureka Lemon Olive Oil
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2 Tbsp. Elderflower Balsamic
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1 Clove garlic, minced
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Salt and pepper, to taste
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½ Tsp. Dijon mustard
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Fresh lemon slices to garnish
Directions
Bring a large pot of water to boil. Add snow peas to pot, boil for 1 1/2 minutes. Add the asparagus spears, boil for another 2 minutes.
Add frozen peas, and boil until the water just returns to a simmer, and peas turn bright green. Drain everything and rinse under cold running water until cooled to stop cooking. Remove everything and lay on a towel to dry.
Combine olive oil, balsamic, salt, pepper, minced garlic, and mustard in a jar. Shake to combine.
Arrange lettuce on a serving plate or platter. Cut the asparagus spears into thirds and arrange on the lettuce. Top with snow peas and peas.
Add crumbled goat cheese and mint leaves. Drizzle dressing over top and garnish with fresh lemon slices, if desired.
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