Spring Salad with Natural Valley Goat Cheese
8 oz. fresh asparagus, cut into 1-inch pieces (about 1 1/2 cups)
1 cup frozen green peas
1/2 tsp. salt,
2 tbsp. Italian parsley, chopped
1 tbsp. chives, chopped
6 oz. fresh baby spinach
1 cup thinly sliced radishes
1/4 cup roasted unsalted almonds
1 (8-oz.) Natural Valley Goat Cheese-Mild Cheddar
Fresh mint leaves for garnish
1 tsp. lime zest
2 tbsp. fresh lime juice
1 tsp. whole-grain mustard
1 tsp. honey
1 tsp. finely chopped fresh mint
1/4 tsp. black pepper
2 1/2 tbsp. olive oil
In a medium pot with water, add asparagus and peas, and cook until tender, 1-2 minutes. Drain and set aside.
Whisk together lime zest, lime juice, mustard, honey, chopped mint, black pepper, and salt in a small bowl.
Slowly whisk oil in.
In a bowl, add all remaining ingredients and toss it with dressing.
Top it with almonds, cheese and mint leaves.