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 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

FOR THE CROUTONS

2 cups crusty bread, sliced into 1” cubes

2 Tbsp olive oil

Salt and pepper to taste