Spring Salad with Goat Cheese

Ingredients:

• 3 bunches asparagus, woody ends snapped off
• 4 oz snow peas, trimmed and string removed
• 1 head romaine lettuce, washed
• 2 cups fresh or frozen peas
• 3 oz goats cheese
• 1 cup loosely packed fresh mint leaves, roughly torn

Lemon Dressing

• 1 tsp lemon zest (from 1 lemon)
• 2 Tbsp lemon juice
• 6 Tbsp extra virgin olive oil
• 1/4 tsp each salt and pepper

Directions:

Bring a large pot of water to the boil.

Add snow peas to pot, boil for 1 1/2 minutes.

Add the asparagus spears, boil for another 1 1/2 minutes.

Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.

Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.

Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry.

Split the larger romaine leaves down the middle, use the small ones whole.

Cut asparagus stems in half on a slight angle.

Shake dressing ingredients in a jar.

Combine vegetables in a bowl, dress and toss.

Arrange salad on a platter. Top with small chunks of goats cheese and serve