Spring Vegetable Salad With Lemon Honey Dressing

Prep Time: 20 minutes Cook Time: 10 minutes

Total Time: 30 minutes

INGREDIENTS

FOR THE SALAD :

• 3 cups spring mix lettuce

• 2 large eggs

• 1 cup peas

• 1 cucumber

• 4 radishes

• 1 bulb fennel

• 2 stalks celery

• 1 tablespoon sunflower seeds

• goat cheese

FOR THE LEMON HONEY VINAIGRETTE:

• 1/3 cup champagne vinegar

• 1/4 cup lemon juice

• 1/3 cup honey

• 1/4 cup olive oil

• salt

• pepper

INSTRUCTIONS

FOR THE THE SALAD :

1. Arrange the spring mix in large serving bowl

2. Fill a large pot with water and bring to a boil

3. Once boiling, gently add the eggs

4. Boil for 7 minutes for jammy egg ; set aside

5. In another small pot, fill with water and bring to a boil

6. Cook peas ; set aside

7. Thinly slice the radishes, fennel and cucumber and add to large serving with the lettuce

8. For added crunch, cube up celery and mix within the cooked peas

9. Add into the large serving bowl

10. Evenly coat all the ingredients in the serving bowl with the honey vinaigrette and toss well

11. Peel the eggs and slice in half. Add to dressed salad

12. Crumble goat cheese and sprinkle the sunflowers evenly on top

13. Garnish with fresh lemon and serve immediately

    FOR THE CLASSIC VINAIGRETTE :

1. Add the champagne vinegar, olive oil, honey, lemon juice, salt and pepper to a small container with lid and swirl together