Spring Salad with Citrus Vinaigrette

Recipe adapted from Chef Sven Mede managing Chef at Catch

Serves 6

Ingredients for the Salad:

1 bunch Red Frill Mustard

1 bunch Purple Mizuna

6 oz Arugula

4 oz Miners lettuce

2 each Green asparagus, washed and 2″ ends cut off¨

1/2 cup English peas, shucked

2 each French breakfast radish

1 each Red spring onions

1/2 each Haas avocado

2 tbsp Toasted hazelnuts, cut in half

Wash all greens.Shave raw asparagus thin on a mandoline. Blanch peas in boiling salt water for 30 sec, them shock in ice water. Wash raw radish and shave thin on a mandoline. Clean and wash spring onions and slice in 1/4 inch rounds. Dice the avocado into 1/2 inch cubes. Combine all vegetables, add slowly half the amount of dressing. Taste, season and add more dressing to liking.

Ingredients for the Dressing:

2 Meyer Lemon, juiced & zested

3 Satsuma Mandarins, juiced & zested

1 Sprig Picked Thyme

1/2 Cups Extra Virgin Olive Oil

Salt & Pepper to taste

Squeeze the citrus and strain. Combine all ingredients and whisk in the oil. Taste and adjust seasoning.