Asparagus, Radish & Grapefruit Salad with White Balsamic & Shallot Vinaigrette

Salad:

2 cups baby arugula (500 mL)

15 spears asparagus, trimmed and outer layer of stalk peeled (15)

½ cup pea shoots (125 mL)

1 pink grapefruit, segmented and cut into thirds (1)

1 avocado, diced (1)

2 radishes, thinly sliced on mandolin (2)

2 Tbsp pine nuts, toasted (30 mL)

¼ cup feta cheese, crumbled (60 mL)

2 Tbsp dill, chopped

1 Tbsp mint (15 mL)

Vinaigrette:

1 Tbsp white balsamic vinegar (15 mL)

3 Tbsp canola oil (45 mL)

½ Tbsp Dijon mustard (7 mL)

½ Tbsp shallots, minced (7 mL)

1 tsp honey (5 mL)
Steam Asparagus
1. Place asparagus in a steamer basket set over boiling water. Steam covered, until easily pierced with a sharp knife, 2-6 minutes depending on size of the stalks.
2. Remove from steamer basket and rinse asparagus under cold water to stop the cooking process. Shake to remove excess water and set aside.
Toast Pine Nuts
1. In a small fry pan over med-high heat, toast pine nuts until lightly browned and fragrant, about 2-3 minutes. Remove from heat and set aside.
Vinaigrette
1. In a small glass jar with lid, combine vinaigrette ingredients and shake well.
Assembly
1. In a large bowl, combine all salad ingredients. Toss well.
2. Divide salad among 4 plates and drizzle with salad dressing.