FOR THE SALAD

2x 4 oz 80 Acres Farms SPRING BREAK
Â1/2 seedless cucumber, sliced
3–4 radishes, thinly sliced
6 artichoke hearts, drained and halved
6–8 asparagus stalks
1 tsp olive oil
Salt to taste
3 Tbsp fresh dill, chopped
3 Tbsp fresh mint, chopped

FOR THE DRESSING

1 lemon, juiced
1 Tbsp champagne vinegar
Â1/4 cup olive oil
2 garlic cloves, finely chopped
1 shallot, finely chopped
Salt and pepper to taste