Spring Salad with Asparagus, Peas, and Arugula

1. Prepare the asparagus by breaking or cutting off the tough ends of the stalks. Then toss with olive oil and a little salt and pepper. Roast in single layer on a baking sheet in a 350ºF oven for about 10-12 minutes. Set aside to cool to room temperature. Once cool, cut the asparagus stalks in bite-sized pieces. This step can be done one day in advance; just store asparagus in the fridge until you’re ready to use it.

2. Toast the pine nuts. Spread them in a single layer on a small pan. Place in a 350ºF oven for about 10 minutes, stirring once halfway through. Once they start to brown, watch closely to prevent burning.

3. If you’re using frozen peas, cook them according to the package directions. Once done, use an ice bath to stop the cooking process and cool them down quickly. Drain. If you’re using fresh peas, they can be added to the salad raw or lightly steamed.

4. Prepare the vinaigrette by combining all the ingredients in a small Mason jar. Secure the lid and shake until combined. If you don’t have a jar with a lid, you can combine everything in a small bowl and whisk vigorously.

5. Right before serving the salad, combine the spinach, arugula, roasted asparagus, peas, cheese, and pine nuts. Toss to combine. Divide the salad between serving dishes and top each with about 1 tablespoon of the vinaigrette.

6. Any extra vinaigrette should be stored in the fridge for up to 5 days. Shake or whisk before use.