Our spring garden is not as full as the summer garden, but each year we add a little more with the hope that eventually we will have a large cool weather garden space. This spring we planted snow peas, sugar snap peas, rhubarb, three kinds of radishes, two kinds of radicchio, butterhead and romaine lettuce, red Russian kale, arugula, three kinds of chard, beets, green onions, shallots, dill, and cilantro. I still have a couple new rosemary plants (Arp variety) to put in the ground, but we need to finish prepping their new home first. And then there’s the blueberries which will finally go into their permanent home now that Michael tackled the enormous job of transplanting a dozen rose bushes to make room for the blueberries.
Tender young greens make perfect a spring greens salad, which I like to embellish with pencil thin asparagus and young snow peas. The honey Dijon vinaigrette has a little bite to it, but you can sweeten it by using more honey.
[Updated September 9, 2010.]
- 1/4 cup (60 ml) white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- fresh ground black pepper
- 1/2 cup (120 ml) olive oil
- 4 cups fresh spring greens (romaine, radicchio, mesclun, etc.)
- 6 pencil-thin asparagus spears, cut into 1-inch pieces
- 1 radish, thinly sliced
- 10 small snow peas
- 1 ounce Grana Padana cheese, shaved
- VINAIGRETTE: In a bottle, shake the white balsamic vinegar, Dijon, honey, sea salt, and black pepper. Add the olive oil and shake until blended.
- Compose the salad on plates and dress with the vinaigrette. Top with the Grana Padana shavings and serve.
small bottle or cruet with a tight lid