Flower Salad with Asparagus and Maille tarragon Dressing

Flower Salad with Asparagus and Maille tarragon Dressing

Prep Time: 10 minutes
Cook Time: 5-10 min
Servings: 5




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


    For the Dressing:

    1. Combine all of the ingredients for the dressing into a small blender and blend at high speed until smooth and creamy.

    For the Salad:

    1. First, wash and slice the veggies. Making sure to rinse the arugula as well before use.
    2. 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>
    3. Layer the arugula in a large bowl and top with sliced radishes, beans, grilled asparagus, and edible flowers.
    4. Drizzle the salad with creamy tarragon mustard dressing.
    5. Garnish with sliced avocado, fresh cracked pepper, and enjoy!