All Things Spring Salad

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:

1. Wash, chop, shred, and prep your salad base ingredients.

2. 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.

3. While the hazelnuts cool, whisk together all dressing ingredients in a small bowl until fully emulsified.

4. 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.