Spring produce really doesn’t need much to shine, and this salad proves it! Crisp snap peas, tender asparagus, and peppery radishes come together with toasted hazelnuts and a bright lemon dressing, all finished with the sweet and nutty notes of The Fawn. It’s fresh, vibrant, and truly spotlights the flavors of the season.
What You’ll Need:
1/2-1 cup The Fawn, finely shredded
2 cups snap peas, cut in 3rds
1 bunch asparagus, woody stems removed and cut in thirds
6 radishes, julienned
1/2 cup pickled red onions, chopped
Zest of 2 lemons
2 ounces of microgreens
1 cup chopped hazelnuts, toasted in 1 tablespoon butter
For the dressing:
1/2 cup olive oil
Juice of 1 lemon
1 tablespoon coarse ground mustard
1 tablespoon honey
1 teaspoon dried thyme
A pinch of salt and fresh cracked pepper
Directions:
Wash, chop, shred, and prep your salad base ingredients.
To toast the hazelnuts, melt the butter in a pan over medium-low heat. Add the chopped hazelnuts and stir frequently until fragrant and lightly golden, about 1–2 minutes. Remove from heat immediately to prevent burning and transfer to a separate dish to cool.
While the hazelnuts cool, whisk together all dressing ingredients in a small bowl until fully emulsified.
In a mixing bowl, combine all salad ingredients. Pour the dressing over the salad and gently toss until evenly coated. Top with additional shredded cheese and serve.