Our best Springtime salad that goes way beyond the lettuce!

• 6 ounces radishes, sliced thinly crosswise
• 6 ounces cucumbers, cut into 1/4-inch dice
• 8 ounces asparagus
• 4 ounces fresh mozzarella, sliced or pearl sized balls
• 3 stalks young garlic, white and light green parts only, finely minced
• 4 tablespoons extra-virgin olive oil, more to taste
• 1 tablespoon white balsamic vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon lime zest
• 1 pinch salt and pepper
• 1 handful micro greens to garnish (optional)

1. Snap off the tips of the asparagus and slice them into thin slices. Using a vegetable peeler, shave the remaining spears into long, thin shavings.
2. Prepare the vinaigrette. Combine the vinegar, lime juice, and lime zest in a small bowl and slowly whisk in olive oil until well blended. Add the young garlic and season generously with salt and pepper. (Taste and adjust the acidity and seasoning according to your taste.)
3. Arrange the radishes, cucumber and asparagus on a plate Top with mozzarella slices and vinaigrette. Serve.