Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cooked and prepped fava beans
  • 1/2 bunch Leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens, red
  • 1 Lemon, Zest of
  • 1 Lemons
  • 1 cup Peas, fresh
  • 5 Radishes
  • 2 Zucchini made into ribbons with a vegetable peeler, medium raw

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 cup Hazelnuts, toasted

• Dairy

  • 4 oz Chevre goat cheese
  • 1 Parmigiano reggiano

Found on prouditaliancook.com

Description

Ingredients

• 1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
• 1 cup fresh peas, or frozen and defrosted
• ½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
• 5 radishes, thinly sliced
• 2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
• ½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
• 4 oz. of chevre goat cheese, I used the one with honey
• the zest of one lemon, you can cut up a few slices for garnish after
• ½ cup of toasted hazelnuts, slightly cracked open
• shaved Parmigiano Reggiano for top of salad
• extra lemons for dressing
• olive oil

Directions

• Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you dont want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
• Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
• In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
• Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
• On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
• Sprinkle the toasted nuts all around.
• Spoon lemon dressing all around, as much as you think you need.
• Add shavings of Parmiggiano Reggiano on top.
• Garnish with a few lemon slices.