Zingy Spring Salad with Kumquats and Green Garlic Vinaigrette

Prep your produce

Trim and cut asparagus into bite-sized pieces.

Thinly slice a handful of kumquats.

Shell 1 cup of fresh english peas.  

Trim ends of baby broccoli.

Blanch your veggies

Bring a pot of heavily salted water to a roaring boil and prepare an ice bath by filling a large bowl with ice and water.

Blanch shelled peas by dropping into boiling water. Cook for 30 seconds -1 minute until all peas float to the top and are bright green. Using a slotted spoon, transfer the peas to the ice bath to immediately stop cooking. Remove peas from ice water and set aside.

Blanch baby broccoli by dropping into boiling water. Cook for about 1 minute until all just tender and bright green. Using tongs, transfer the baby broccoli to the ice bath to immediately stop cooking. Remove baby broccoli from ice water and set aside.

Blanch asparagus by dropping into boiling water. Cook for 2 minutes until just tender and are bright green. Using a slotted spoon, transfer the asparagus to the ice bath to immediately stop cooking. Remove asparagus from ice water and set aside.

Make your dressing

To make the meyer lemon green garlic dressing, finely chop 1 stalk of green garlic. Transfer chopped green garlic into a small bowl. Squeeze the juice of 1 meyer lemon and top with ¼ cup of olive oil. Season generously with salt and pepper. Whisk to combine.

Bring it all together

In a large bowl, toss blanched asparagus and baby broccoli with ¾ of dressing.

Transfer dressed vegetables to a platter and top with peas, big chunks of fresh mozzarella, sliced kumquats, picked mint leaves, and pea shoots.  Drizzle remaining dressing on top of the cheese. Finish with flaky salt and fresh cracked black pepper.