Spring Salad with Blue Cheese and an Orange Blossom Honey Dressing
Fresh fava beans, peas, artichoke hearts, and asparagus combine well with the butterball lettuce and delicious orange blossom honey in this salad. Serve it with warm crusty bread for a spring lunch in the open air.Serves 4-6
Ingredients
- 4 cups butterball lettuce
- 1 cup fava beans , shelled
- 1/2 cup fresh peas
- 5-6 artichoke hearts
- 6 asparagus spears , trimmed
- 1/3 cup blue cheese , crumbled
- 1 tablespoon extra-virgin olive oil
- Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange blossom honey
- 6 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Put the lemon juice, honey, and olive oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside.
- Heat 1 tablespoon olive oil in a medium cast-iron skillet over medium-high heat. Add the fava beans, peas, and artichoke hearts, season with salt and pepper, and cook for 8 minutes or until soft and lightly browned, stirring occasionally. Remove from the heat and set aside. Add the asparagus to the skillet, season with salt and pepper, and cook for 6-7 minutes. Remove from the heat.
- Put the salad greens in a medium bowl. Arrange the fava beans, peas, artichoke hearts, and asparagus on top. Drizzle with the dressing and toss to combine. Sprinkle the blue cheese over the top.
- Serve immediately.
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