Serves:
4
Prep Time:
15 minutes
I quickly roasted asparagus & zucchini ribbons then tossed them into a block of honey-infused goat cheese with some fresh lemon & olive oil. Instead of just stopping there, I continued to see what my pantry & refrigerator had to offer and added hazelnuts, radishes, lettuce & cannellini beans to create this “Think Spring" Salad!"
Ingredients
1 bunch of thin asparagus
1 can rinsed and drained cannellini beans
5 thinly sliced radishes
2 zucchinis made into ribbons with a vegetable peeler
2 cups red leaf lettuce
2 cups chopped romaine lettuce
4 oz. of goat cheese with honey
1 cup of toasted hazelnuts
3-4 lemons for dressing
Olive Oil
Salt & Pepper
Directions
Roast your asparagus & zucchini ribbons on a sheet pan drizzled with olive oil for 5 or 10 minutes on 375. Let them cool.
On a large platter assemble the greens & all the other ingredients.
Mix fresh lemon, olive oil, salt & pepper together & spoon all over (use as much dressing as you want).
Eat & enjoy!