The best part of this spring salad is buried underneath. It’s the freshly picked homegrown tender arugula and baby kale topped with herbs and micro greens. Add cucumber curls, shaved radishes, fresh peas, strawberries and raspberries. I also added toasted slivered almonds, but they never made it into the picture. Toss the salad together with a tangy lemon Dijon vinaigrette and serve.

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Spring Salad with Lemon Dijon Vinaigrette

Course Salad

Ingredients

• ¼ cup lemon juice
• ¼ cup olive oil
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1 clove garlic, finely chopped
• Salt and pepper to taste

Instructions

• Place all ingredients in a jar with a tight fitting lid and shake well until all ingredients are combined.