Spring time is here and nothing beats fresh, locally grown veggies! I shared my asparagus, pea, and arugula salad recipe with Mass Appeal. Check out the clip here and give the recipe a try!
1 bunch asparagus
½ cup snap peas, trimmed and halved
4 oz. arugula
2 tsp. Dijon mustard
¼ cup olive oil plus 1 tbs.
2 to 3 tbs. white balsamic vinegar
Maple syrup to taste
Salt and pepper to taste
¼ cup feta or goat cheese, crumbled
Optional: Add your favorite nut or seeds such as almonds or pumpkin seeds
Preheat the oven to 400°. On a rimmed baking sheet toss asparagus and trimmed snap peas with 1 tbs. olive oil. Season with salt and pepper to taste. Bake about 15-18 minutes. In a small bowl whisk together the ¼ cup of olive oil, white balsamic, Dijon mustard, a touch of maple syrup and salt and pepper to taste. Whisk it until it emulsified or well combined. In a large bowl add the arugula and dress around the outside of the bowl then toss the salad until lightly coated. Place on a platter and add the roasted veggies on top and drizzle with the some of the dressing and enjoy.