Little Gem Spring Salad with Toasted Seeds and Herbed Goat Cheese

Little Gem Spring Salad with Shaved Asparagus, Toasted Seeds, and Herbed Goat Cheese.

For Salad:
6 small heads of little gem lettuce, leaves ripped apart
1lb asparagus spears, bottoms trimmed off and spears shaved with a vegetable peeler
1 cup sliced English breakfast radishes (from about 10-15 small radishes)
⅓ cup broccoli sprouts (or other sprouts)
3 tablespoons sunflower seeds
3 tablespoons pepitas (pumpkin seeds)
¼ cup chopped pistachios
¼ teaspoon olive oil
¼ teaspoon salt

Herbed Goat Cheese:
1 tablespoon packed fresh basil leaves
1 tablespoon chopped fresh chives
½ tablespoon packed fresh tarragon leaves
2 ounces goat cheese (chèvre)

Herbed Vinaigrette:
2 tablespoons packed fresh basil leaves
2 tablespoons chopped fresh chives
1 tablespoon packed fresh tarragon leaves
¼ cup + 1 tablespoon extra virgin olive oil
2 tablespoons good-quality mayonnaise
¼ cup white wine vinegar
Juice of 1 lemon
1½ tablespoon honey
Salt & pepper, to taste (a couple of pinches should do)

View the full recipe at Snixy Kitchen →