Ingredients:
- 1 bunch asparagus (tough ends snapped off), cut into 2-inch pieces
- 1½ cups fresh or frozen peas, thawed
- 4 cups arugula or mixed spring greens
- 1 cup fresh strawberries, hulled and sliced
- ¼ cup shaved Pecorino Romano or Parmesan
- ¼ cup toasted pine nuts or slivered almonds
- Fresh mint leaves, a small handful
- 3 radishes sliced for garnish (optional)
For the vinaigrette:
- 3 TBS Koroneiki extra virgin olive oil
- 2 TBS strawberry balsamic vinegar
- 1 tsp Dijon mustard (optional)
- Salt and freshly cracked black pepper to taste
Directions:
- Blanch the asparagus in salted boiling water for 2 minutes, then immediately transfer to a bowl of ice water. Drain and pat dry.
- Whisk together all vinaigrette ingredients in a small bowl until emulsified. Taste and adjust seasoning.
- Toss the arugula with half the vinaigrette and spread on a platter.
- Arrange the asparagus, peas, and fresh strawberries over the greens.
- Scatter the cheese, nuts, and mint leaves over the top, then drizzle with remaining vinaigrette. Garnish with radish slices.
- Finish with a final drizzle of Koroneiki EVOO and a crack of black pepper.
- Serve immediately.
