Asparagus And Potato Salad, With Lemon-Mint Dressing

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The (ex)Expatriate's Kitchen


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Juice and zest of three lemons

1 tbs. dijon mustard

1 tbs honey

2 tbs. white balsamic vinegar

1/4 cup walnut or almond oil

3 tbs. chopped mint

kosher salt and pepper to taste

2 cups greens, divided for four plates (spring mix, or green and red leaf)

2 hard-boiled eggs

1 lb. of asparagus

1 lb. new potatoes (I love the blue ones for this)

Feta cheese, optional, but lovely

Coarse finishing salt, black pepper to taste

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