Delightful spring salad
- 3 tbsp Lemon juice About one lemon, freshly squeezed
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- sea salt and black pepper to taste
- 1/2 Cup olive oil
- 1 LB asparagus small, cut into 1" pieces
- 1 LB snow peas
- 8 Cups baby spinach
- 2 tbsp roasted red peppers cut into strips
- 1/4 Cup pine nuts toasted
Bring 2 litres of water to a boil over high heat and add a teaspoon of salt. Fill a bowl with ice water. When the water boils, add asparagus. Boil until tender-crisp, 2 to 3 minutes. Using a strainer, remove asparagus from boiling water and plunge into the ice water. Drain and set aside.
Peel any tough strings from snow peas. Place them into the boiling water. Cook until tender-crisp, about 1 minute. Remove and immediately plunge into the ice water. Drain and pat both asparagus and snow peas dry with a paper towel. Leaving much water on them will dilute your dressing.
In a small bowl, whisk together lemon juice with maple syrup, Dijon, salt and pepper. Slowly whisk in the oil.
Place baby spinach in a bowl, on a platter, or on individual plates. Top with asparagus, snow peas and strips of roasted red pepper. Drizzle with dressing and sprinkle with pine nuts.