Einfacher Frühlingssalat

Zutaten

• 6 Tablespoons Olive Oil
• 1 teaspoon Dijon Mustard
• 1 teaspoon Lemon Zest
• 1-2 Tablespoons Lemon Juice
• 1/2 Shallot (minced very fine)
• 1 Tablespoon Champagne Vinegar (or prosecco or white wine vinegar)
• 1/4 teaspoon Salt and Pepper
• 2 Tablespoons Pine Nuts (toasted, *see notes)
• 1 Bunch Asparagus (cut into 1-2" pieces, sauteed on the stove top in a little olive oil and salt and pepper)
• 1/2 Cup Frozen Peas (defrosted in a bowl of water and drained)
• 6 Cups Baby Salad Greens
• 1/2 English Cucumber (thinly sliced)
• 1-2 Radishes (thinly sliced)
• 1/3 Cup Fresh Mint (chopped)
• 1/4 Cup Fresh Basil (chopped)
• 1/4 Cup Fresh Parsley (chopped)
• 1 Tablespoon Fresh Chives (chopped )
• 1/3 Cup Feta
• 1/2 Cup Roasted Chickpeas (*see notes)
• Olive Oil
• Salt and Pepper
• 3 Hard Boiled Eggs (halved, *see notes)

Zubereitung

1. 1

   Toast the pine nuts in a pan over medium heat until golden, tossing occasionally. Remove to a plate.

2. 2

   Place the peas in a bowl of cool water to thaw.

3. 3

   Turn the heat to medium high and replace the skillet. Dry the chickpeas and toss in olive oil, salt and pepper. Cook for 8-10 minutes, stirring occasionally. Set aside on a plate.

4. 4

   Return the pan to the heat and drizzle in olive oil. Chop the asparagus into 1-2" pieces and add to the skillet with salt and pepper. Cook, stirring occasionally until tender, about 4 minutes. Remove to a plate to cool.

5. 5

   Whisk the dressing together and set aside.

6. 6

   Layer the lettuces and all other ingredients on a platter and dress lightly then add a little salt and pepper on top.