Spring Vegetable And Pasta Salad
Dressing:
½ c. sherry vinegar
1 T. Dijon mustard
1 T. raw honey
1 large shallot, minced
2 cloves garlic, boiled for 1 minute and minced
Dash of sea salt
Pinch of fresh ground pepper
½ c. heavy cream
1 ½ c. olive oil
Salad:
½ cup green olives, sliced
1 head of broccoli, chopped and blanched
1 sweet potato, roasted and diced
1 bunch radishes, sliced
1 bunch green onion, minced
1 bunch spinach or any spring greens, julienne and blanched
2 cups peas, cooked
12 oz pasta, cooked and lightly oiled
One cup pecans, lightly coated with olive oil, salt and pepper and toasted
Whisk dressing ingredients except the oil until well combined. Whisk in the oil slowly. Combine the pasta with some of the dressing – be generous. Gently toss in vegetables. Sprinkle with pecans and serve.
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