Ingredients
Units
Scale
FOR THE SALAD
(2) 4 oz 80 Acres Farms FRESH SQUEEZE
1 large watermelon radish, thinly sliced
1/2 cup peas
1 bunch asparagus, roasted and sliced
1/2 cup goat cheese, crumbled
1/4 cup fresh mint leaves
FOR THE CROUTONS
2 cups crusty bread, sliced into 1” cubes
2 tbsp. olive oil
Salt and pepper, to taste
FOR THE DRESSING
1/4 cup olive oil
2 tbsp. champagne vinegar
2 tbsp. fresh orange juice
2 tsp. honey
1/2 tsp. Dijon mustard
Salt and pepper, to taste
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- On the baking sheet, toss the cubed bread with the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until slightly crisp.
- Whisk together the dressing ingredients until combined. Set aside.
- In a large shallow serving bowl or platter, add the FRESH SQUEEZE. Add the radish, peas, asparagus, croutons, goat cheese, and mint leaves.
- Drizzle dressing over salad and serve immediately. Enjoy!
