Shaved asparagus, crisp radishes, and tender greens tossed with fresh mint and a green garlic vinaigrette for a bright, herb-forward spring salad.
1. Trim woody ends of asparagus, then shave into long ribbons using vegetable peeler.
2.Make the dressing. In a bowl, whisk lemon juice, green garlic, mint and honey. Slowly drizzle in olive oil and whisk until emulsified. Season with salt and pepper.
3.In a large bowl, gently toss asparagus, radishes, greens and mint with dressing until lightly coated.
4.Transfer to platter, top with cheese and finish with black pepper.