Flower Salad with Asparagus and Maille tarragon Dressing
Prep Time: 10 minutes
Cook Time: 5-10 min
Servings: 5
Ingredients
For the Salad:
- 3 cups of arugula
- 20 stalks of asparagus
- 1/4 cup cannellini beans
- 1/4 cup edible flowers
- 1/4 cup radishes, sliced
- 1 tsp extra virgin olive oil
- 1 ea. avocado, sliced
For the Creamy Tarragon Mustard Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons Maille Old Style Mustard
- 2 tablespoons lemon juice
- 1/8th teaspoon lemon zest
- 2 tablespoon white wine vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon black pepper
- 3/4 teaspoon tarragon, dried
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1 1/2 tablespoons water
Preparation
For the Dressing:
- Combine all of the ingredients for the dressing into a small blender and blend at high speed until smooth and creamy.
For the Salad:
- First, wash and slice the veggies. Making sure to rinse the arugula as well before use.
- After the ends of the asparagus stalks are cut off, place 1 teaspoon of extra virgin olive oil in a pan and sauté the asparagus until cooked. I like to keep them firm but with a nice char on them! /li>
- Layer the arugula in a large bowl and top with sliced radishes, beans, grilled asparagus, and edible flowers.
- Drizzle the salad with creamy tarragon mustard dressing.
- Garnish with sliced avocado, fresh cracked pepper, and enjoy!