Lemon Vinaigrette

¼ cup rice vinegar

½ lemon

½ cup olive oil

1 teaspoons honey

1 teaspoon fresh chopped dill

salt and pepper

Salad

16 asparagus stems

2 cups fresh sugar snap peas, cut into thirds

5 garlic scapes, cut into 2” pieces

1 mango, cut into cubes

2 cups cherry tomatoes, halved

¼ cup chopped dill

¼ cup finely sliced mint leaves

3 Tbs. finely chopped red onion,

1 cup toasted walnuts, with 1 teaspoon honey

Steam separately, the asparagus, snap peas and scapes in a steamer for just a few minutes each. In a large bowl of ice water, blanch each vegetable to stop the cooking and lock in the color. Drain and dry on a large dish towel.

Toast the walnuts in a cast iron pan for a few minutes. Add the teaspoon of honey and coat the walnuts. Let cool before adding to salad.

Meanwhile, in a mini food processor, make the salad dressing.

Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing. Garnish with the walnuts on top. This can keep in the fridge for a couple of days, marinating.