1/2cupgreen peascook frozen peas if you cannot find fresh
2radishes, sliced thinly
1cuppea shoots
8 asparagus stalks, shaved thinly
200gbuffalo mozzarella or burrata cheese
1/3cupsunflower seeds, toasted
Salad Dressing:
1tbspred wine vinegar
1/2tbspgrainy or dijon mustard
1tbspminced shallot
1/2tbspliquid honey
1tbsplemon juice
2tbspextra virgin olive oil
pinch of coarse salt and pepper
Instructions
Prepare the salad ingredients, wash and slice according to the ingredients listing.
Specifically for the asparagus, first remove the woody ends by slicing off about 2 inches of the stalk. Then use a vegetable peeler to shave the asparagus stalks. Start by holding the head of the asparagus stalk, using a vegetable peeler to ‘peel’ the asparagus into shavings. Then use the heads of the asparagus in the salad as well.
Dry roast the sunflower seeds in a small pan or skillet on medium heat for about 4-5 minutes, stirring the sunflower seeds until lightly-browned.
To make the dressing, add the dressing ingredients into a mason jar and shake OR whisk all of the ingredients in a bowl until combined.
Assemble the salad in a large bowl by adding the lettuce first and then the remaining salad ingredients except the cheese and sunflower seeds.
Add the dressing to the bowl and toss the salad. Then, top with roasted sunflower seeds, torn-up buffalo mozzarella or burrata and a sprinkle of salt.