Spring Greens on Greens Dive into the freshness with this salad, a creation blending blanched asparagus, crisp peas, and sliced radishes with lush greens and shaved cheese. Topped with a sweet and tangy Honey Dijon Vinaigrette, it's a perfect fusion of flavors and textures, meticulously crafted by the talented Daniela Gerson. This dish offers a quick, refreshing taste adventure, delighting your palate with every bite.
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  • 1 bunch asparagus, blanched and cut into 1-inch pieces
  • 1 cup blanched English peas
  • 2 cups snow and/or snap peas, trimmed, blanched and sliced on the diagonal
  • 2/3 cup thinly sliced radishes, ideally on a mandolin
  • 2 cups salad greens
  • ½ cup shaved parmesan or Pecorino cheese
  • 1 cup loosely packed fresh herbs, (basil, mint and/or chives)

Honey Dijon Vinaigrette

  • 4 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons honey
  • ½ cup extra-virgin olive oil, more as desired
  • Kosher salt and freshly ground black pepper


  1. To assemble the salad, arrange a layer of the salad greens, then and top with remaining ingredients. Drizzle in dressing, 1-2 tablespoons at a time, until well coated; season to taste with salt and pepper.
  2. To Make the Dressing: In a bowl, combine the vinegar, Dijon and honey. Slowly stream in olive oil, whisking constantly, until emulsified and creamy. Season to taste with salt and pepper.

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