Lemony Spring Salad with Asparagus by Tanerxaydin

Ingredients

• 250g green asparagus, sautéed
• 1 splash white wine (optional, for deglazing)
• 2 mini cucumbers, thinly sliced
• 2 sprigs mint, leaves picked
• 1/2 cup peas (blanched)
• 1 kiwi, peeled and diced
• 1 buffalo mozzarella
• 1/4 cup roasted pistachios, roughly chopped
• 1/4 tsp flaky sea salt (for finishing)
• 1/4 cup good quality olive oil (for dressing)
• 1 small shallot, finely diced (brunoise)
• 1/2 lemon, juiced
• 1 1/2 tsp dijon mustard
• 1 tsp honey
• 1/4 tsp freshly ground black pepper (for dressing)
• 1/4 tsp salt (for dressing)

Instructions

1. Trim the woody ends off the asparagus and cut into bite-sized pieces. Sauté in a hot pan with a little olive oil for 2–3 minutes, until just tender.
2. Optional: Deglaze the pan with a splash of white wine, then set the asparagus aside to cool completely.
3. For the dressing, whisk together 1/4 cup olive oil, the finely diced shallot, lemon juice, Dijon mustard, honey, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl or shake in a jar until well emulsified.
4. In a large bowl, combine the cooled asparagus, thinly sliced cucumber, diced kiwi, mint leaves, blanched peas, and roughly chopped pistachios.
5. Drizzle the dressing over the salad ingredients and toss gently to combine everything evenly
6. Plate the salad and top with the buffalo mozzarella. Tear the mozzarella open to reveal its creamy center, and finish with a drizzle of any remaining dressing and extra crushed pistachios, along with a sprinkle of flaky sea salt.