Shaved Vegetable Salad with Honey Dijon Vinaigrette
Honey Dijon Vinaigrette
Ingredients
  • cup ½walnutsrough chopped
  • I lb. asparagustrimmed or use some zucchini pasta
  • 3 medium carrots
  • 5 watermelon radishesor regular radishes
  • 4cups arugula or fresh spinach
  • Dijon Vinaigrettethe honey is optional!
  • cup ¼red wine vinegar
  • 2teaspoons dijon mustardGrey Poupon is GF
  • 1tablespoon chopped shallot
  • teaspoon ¼sea salt
  • 1tsp honey
  • Pinch fresh black pepper
  • cup ½extra-virgin olive oil
Instructions
  1. Heat a small skillet over medium heat and add walnuts. Cook, tossing often, until lightly toasted, about 4-5 minutes. Remove from skillet immediately to prevent over-cooking.
  2. · Bring a pot of salted water to boil. Prepare a large bowl of ice water.
  3. · Remove tips from asparagus and place in a pot of boiling water. Cook 1-2 minutes until bright green, strain and plunge into a bowl of ice water.
  4. · Using a vegetable peeler, thinly shave the asparagus stalks and the carrots into thin strips and place in a bowl.
  5. · Thinly slice the radishes and add to bowl with asparagus and carrots.
  6. · Prepare vinaigrette: In a small bowl, mix vinegar, mustard, shallot, salt, and pepper. Slowly whisk in the oil.
  7. · Place arugula or spinach in a separate bowl and toss with a little of the dressing.
  8. · Divide arugula or spinach between 4 plates and top with asparagus, carrot and radish mixture.
  9. · Drizzle a little more dressing over vegetables and top with blanched asparagus tips and toasted walnuts.
Recipe Notes

Enjoy!
Gluten Free Lady Coach

Gluten Free Lady www.glutenfreelady.com

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