Spring Vegetable Salad
Ingredients
- Kosher or sea salt
- 2 tablespoons rice wine vinegar
- 2-3 tablespoons grapeseed or other neutral oil
- 1 cup very thin asparagus, sliced on the bias into about 1-inch pieces
- 1 cup fresh peas, blanched
- 2 bunches tiny radishes (I used a variety called Cherry Belle), greens removed, trimmed and quartered
- 4-6 chive blossoms
- 4-6 big fresh mint leaves, fine chiffonade
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