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Archive SS25
Size:16.5 32/33
Ingredients For the Rainbow Spring Salad 4 cups mixed spring greens ½ cupred and watermelon radishes, sliced and quartered ½ cup English cucumber, sliced and quartered ½ cup green grapes, halved ½ cup blueberries ½ avocado, thinly sliced ¼ cup roasted hazelnuts, roughly chopped 4 ounces chèvre goat cheese 1 tablespoon fresh dill, roughly minced 1 tablespoon fresh mint, roughly minced For the Champagne Vinaigrette ½ cup extra virgin olive oil 2 tablespoons champagne vinegar 1 teaspoon lemon juice ¼ teaspoon salt, pepper to taste Instructions In a small bowl, whisk together all ingredients for the vinaigrette
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