Spring Salad with Goats Cheese

Step 1

Bring a large pot of water to the boil.

Step 2

Add snow peas to pot, boil for 1 1/2 minutes.

Step 3

Add the asparagus spears, boil for another 1 1/2 minutes.

Step 4

Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.

Step 5

Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.

Step 6

Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It's important to dry vegetables, otherwise it dilutes the dressing and it won't stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)

Step 7

Split the larger baby cos leaves down the middle, use the small ones whole.

Step 8

Cut asparagus stems in half on a slight angle.

Step 9

Shake Dressing ingredients in a jar.

Step 10

Combine vegetables in a bowl, dress and toss.

Step 11

Arrange salad on a platter (Note 5). Top with small chunks of goats cheese. Serve immediately!