This Pea Tendril, Spinach and Asparagus salad will awaken your mouth to the wonders of the summer produce yet to come.

Pea Tendril, Spinach & Asparagus Salad with Lemon Vinaigrette

Welcome summer with this yummy salad that will refresh your taste buds.
  • 1 bunch of pea tendrils, roughly chopped with lower stems removed
  • Your bag of spinach, washed and roughly chopped
  • Your bunch of asparagus
  • 1-2 Scallions
  • Your bunch of Radishes
  • 4 oz feta, finely chopped
  • Dressing
  • ½ teaspoon of lemon zest
  • 2 tsp honey
  • 2 Tbsp dijon mustard
  • liberal grinding of sea salt
  • ¼ cup lemon juice
  • ¼ cup Driftless Sunflower Oil (or olive oil)
  • Ground black pepper

  1. First off, roast the asparagus and radishes: Preheat oven to 400 degrees, cut asparagus in half.
  2. Remove greens from radishes and cut into circles about ¼” thick.
  3. Place all on a cookie sheet and drizzle with a couple tablespoons of olive oil and make sure all it is coated well.
  4. Give a liberal grinding of salt and pepper.
  5. Roast for 8-10 minutes.
  6. Remove from oven and allow to cool.
  7. Dressing: Whisk together lemon zest, honey, dijon mustard and salt.
  8. Add the lemon juice and whisk together again.
  9. While continuing to whisk, add in the olive oil slowly.
  10. Season with black pepper and more salt, if needed.
  11. Salad: Divide the pea tendrils and spinach between 4 plates.
  12. Top with asparagus, radishes and feta crumbles.
  13. Drizzle dressing over the top.