Salad Ingredients

• 1 bunch fresh asparagus, trimmed
• 4–5 pink radishes, thinly sliced
• A handful of sweet cherry tomatoes, halved
• 1–2 shallots, finely shaved
• A few generous crumbles of feta cheese
• A small handful of fresh mint leaves, torn
• Flaky sea salt & cracked black pepper

Dressing Ingredients

• 1 teaspoon of Dijon or hot English mustard
• 1 teaspoon of honey
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar or fresh lemon juice
• Salt & pepper to taste

Whisk until smooth and golden.

1. To assemble, begin by blanching the asparagus briefly in salted boiling water, just 1–2 minutes, then transfer it to an ice bath to preserve its color and crunch. You may also roast the asparagus. To do so, toss them with a little olive oil, salt, and pepper, then roast in a preheated oven at 200°C (400°F) for about 10-12 minutes, until tender with slightly crisp edges.
2. Let cool slightly. Arrange the asparagus with the sliced radishes, cherry tomatoes, and shallots on a ceramic plate.
3. Drizzle the mustard honey vinaigrette generously over the vegetables, letting it catch in the folds and edges.
4. Finish with torn mint leaves and crumbled feta, and season with flaky salt and freshly cracked black pepper. Serve warm or at room temperature, allowing the textures and flavors to open up gently with time.