INGREDIENTS
1lb small new potatoes
1 bunch asparagus
2 garlic scapes
4-5 radishes, sliced thin
Big handful mixed greens or arugula
Fresh dill or parsley
2 tbsp olive oil
1 tbsp grainy mustard
1 tbsp apple cider vinegar
Salt and pepper
Optional: soft goat cheese or
poached egg
INSTRUCTIONS
• Boil potatoes in salted water until tender, about 12-15 minutes.
• While they cook, chop asparagus into bite-sized pieces and slice garlic scapes.
• In a pan with olive oil, sauté garlic scapes for 2 minutes.
• Add asparagus and cook another 3-4 minutes until bright green but still crisp.
• Drain potatoes and halve them while warm.
• Toss potatoes, asparagus, radishes, greens, and herbs together.
• Mix mustard, vinegar, olive oil, salt, and pepper into a quick dressing.
• Pour over the salad while potatoes are still warm.
• Top with goat cheese or poached egg if you want it heartier.
Tastes like Ontario June weather finally turning into summer.