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Flower Salad with Asparagus and Maille tarragon Dressing
- Prep Time: 10 MINS
- Cook Time: 10 MINS
- Total: 20 MINS
- Servings: 5
Flower Salad with Asparagus and Maille tarragon Dressing
Ingredients
For the Salad:
- 3 cups arugula
- 20 stalks asparagus
- 1/4 cup cannellini beans
- 1/4 cup edible flowers
- 1/4 cup radishes sliced
- 1 tbsp extra virgin olive oil
- 1 ea avocado sliced
For the Creamy Tarragon Mustard Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsps Maille old-style Dijon mustard
- 2 tbsps lemon juice
- 1/8 teaspoon lemon zest
- 2 tbsps white wine vinegar
- 2 tbsps maple syrup
- 1/2 teaspoon black pepper
- 3/4 teaspoon tarragon dried
- 1 tbsp salt
- 1 1/2 tbsps water
Preparation
For the Dressing:
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Combine all of the ingredients for the dressing into a small blender and blend at high speed until smooth and creamy.
For the Salad:
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First, wash and slice the veggies. Making sure to rinse the arugula as well before use.
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After the ends of the asparagus stalks are cut off, place 1 teaspoon of extra virgin olive oil in a pan and sauté the asparagus until cooked. I like to keep them firm but with a nice char on them!
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Layer the arugula in a large bowl and top with sliced radishes, beans, grilled asparagus, and edible flowers.
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Drizzle the salad with creamy tarragon mustard dressing.
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Garnish with sliced avocado, fresh cracked pepper, and enjoy!
