Granor spinach, shaved asparagus, strawberries, and radishes are tossed in a bright orange vinaigrette, creating a salad that celebrates the first flavors of spring in Southwest Michigan. The sweet berries, crisp vegetables, and citrus dressing strike a balance between freshness, sweetness, and acidity.
1. In a small bowl, combine minced red onion, orange juice, Champagne vinegar, honey, salt, and pepper. Let the mixture sit for 30 minutes to soften the onion and allow the flavors to meld.
2.Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning as needed.
3.In a large bowl, combine spinach, shaved asparagus, strawberries, and radishes, parsley, lovage and tarragon reserving a small handful of strawberries and radishes for garnish. Drizzle with enough vinaigrette to lightly coat and toss gently.
4.Transfer to a serving platter and finish with the reserved strawberries and radishes. Add a few cracks of black pepper before serving.