When spring rolls around I start thinking about entertaining. I love nothing more than an intimate dinner party with close friends. Cooking for people that I care about brings me so much joy. We’re having some of our best friends over for dinner on Saturday night and the forecast for Atlanta calls for a high of 78 degrees. This will be our first opportunity of the year to dine on our patio.
When entertaining, I always like to start dinner with a salad that makes a statement. What better way to announce spring than to build a salad with than three spring vegetables: asparagus, radishes, and fava beans. These vegetables, all spring crops, make the perfect starter for this time of the year.
I’ve used fava beans for this recipe, but if you don’t have access to them, fresh or frozen green peas work very well as a substitution. My previous post for Fava Beans with Red Onion, Pecorino Cheese describes how to prepare the beans.
Today’s post not only features this delicious spring salad, but also an exciting giveaway package sponsored by Vermont Creamery, Calivirgin, JK Adams, and Effie’s Homemade. My blogger friend, Katie Webster, from Healthy Seasonal Recipes coordinated this group spring entertaining giveaway with several awesome bloggers. Check out their blogs by clicking on the links below.
Prior to writing this post, I received generous packages of sample cheeses from Vermont Creamery. Included in the package were Goat Cheese Crumbles with Cranberry & Tarragon, Crumbles with Sun-Dried Tomato & Basil, Cultured Butter, and various other cheeses. I am not exaggerating when I say that the goat cheese from Vermont Creamery is some of the best I’ve ever had.
I also received a olive oil sampler from Calivirgin. Included in the package were rosemary, garlic, and lemon flavored virgins as well as balsamic vinegar. The lemon infused olive oil enhanced the flavor of the vinaigrette in today’s salad. I highly recommend these outstanding olive oils from Calivirgin.
This giveaway packages includes the following items:
From Vermont Creamery: A taste of Vermont Creamery Gift Package and In a Cheesemakers Kitchen Cookbook.
From JK Adamas: A set of Coupe Appetizer Plates (2 pieces.)
From Calivirgin: 1 8.45 ounce bottle of roasted garlic olive oil, 1 8.45 ounce bottle of the rosemary infused olive oil and 1 8.45 ounce bottle balsamic vinegar.
From Effie’s homemade: 10 packages of crackers (2 oat, 2 corn, 2 nut, 2 cocoa, 2 rye.)
Enter the giveaway below before April 16 at 12:00 noon EST.
2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon minced thyme leaves
1/2 cup Calivirgin Lemon Olive Oil
1 bunch fresh asparagus, sliced into ribbons
5 large radishes, thinly sliced
1 cup shelled and blanched fava beans (fresh or frozen green peas can be substituted)
1/2 cup Vermont Creamery goat cheese crumbles
1. Whisk lemon juice, mustard, salt, pepper, and thyme together in a small bowl. Drizzle in oil, whisking constantly until well combined.
2. To create asparagus ribbons, place spears horizontally on a cutting board and slice along the spear with a vegetable peeler.Toss asparagus ribbons, radishes, and fava beans in a medium bowl. Add dressing to taste and toss. Top with goat cheese crumbles and serve.
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