Ingredients
Salad ingredients
| 2 lbs | (1 kg) | green asparagus, trimmed |
| 3 tbsp | (45 mL) | extra virgin olive oil |
| 6 cups | (1.5 L) | mache salad greens |
| 1/2 cup | ((125 mL)) | shelled, cooked peas (fresh or frozen) |
| 1 | small watermelon radish, thinly sliced | |
| 1 | ball fresh burrata cheese | |
| pea shoots | ||
| Fleur de sel and freshly cracked black pepper |
Dressing ingredients
| 1 tbsp | (15 mL) | Dijon mustard |
| 1 tsp | (5 mL) | lemon zest, grated |
| 1/4 cup | (60 mL) | flat-leaf parsley leaves, minced |
| 1 tbsp | (15 mL) | tarragon leaves, minced |
| 1/2 cup | (125 mL) | extra virgin olive oil |
| honey, to taste | ||
| salt and pepper, to taste |
Directions
- Dressing: In a bowl, whisk together the Dijon, lemon zest and juice, parsley, tarragon, and oil. Whisk in honey, salt, and pepper to taste; set aside.
- Salad: Preheat a grill or grill pan over medium-high heat. Cut any very fat asparagus in half lengthwise so that they’re all approximately the same size. Toss the asparagus in oil and place on the grill. Grill, turning for about 5 minutes or until lightly charred. Cut into 3-inch (7.5 cm) pieces and let cool to room temperature.
- In a large bowl, toss the salad greens, asparagus, peas, and watermelon radish with the dressing and arrange on a serving platter. Rip burrata into pieces and place over salad. Garnish with pea shoots and a sprinkle of fleur de sel and pepper. Fresh and delicious!