This salad was thrown together with a blend of veggies, herbs and cheese that I picked up at our farmers market. I used Fra' mani ham, a delicious smoked ham from Berkeley to give the salad a country feel. Use any good, local ham to make this salad really awesome.   Total Time: 45 minutes Serves 2 to 4 as a main dish  Ingredients   Salad    1 bunch of asparagus, ends trimmed, asparagus stalks cut into thirds ½ pound of fava bean stalks, beans removed (about 1/2 cup beans) ¼ pound sugar snap peas, stem ends removed, cut in half lengthwise 1 cup freshly shelled peas or 1 cup frozen peas 2 spring onions, white and green parts very thinly sliced into rings 2 cups baby spinach 1 cup diced good ham - I used Fra' mani from Berkeley 1 cup diced mild cheese - I used Gouda from the farmers market 1/4 cup fresh mint leaves (chocolate mint if possible) Pinch of salt Freshly ground pepper   Whole Grain Mustard Dressing   1 tablespoon whole grain mustard 1 teaspoon honey 1 garlic clove, grated or finely chopped ¼ cup apple cider vinegar ¼ cup olive oil ¼ teaspoon salt ¼ teaspoon ground pepper  Preparation   Salad   Bring a large pot of salted to a boil. Add the asparagus and cook for 15 seconds. Using a strainer, scoop the asparagus out and transfer to a bowl of ice water to cool. Drain asparagus on a paper towel lined plate and set aside. Next blanch the fava beans and peas for 30 seconds. Transfer to the ice bath to cool and then remove the outer shells from the fava beans. Set aside.   Whole Grain Mustard Dressing   Put all of the salad dressing ingredients except the olive oil in a bowl and whisk until well combined. Slowly add the olive oil while whisking – this will help to emulsify the dressing. Alternatively, put all ingredients into a jar and shake until blended.    To Serve   In a large mixing bowl, toss the spinach and half of the onions with some dressing, salt and pepper, until lightly coated. Transfer the greens to a serving platter or plates. Next add the asparagus, remaining onions, fava beans, snap peas, sweet peas, cheese, ham and most of the mint to the bowl and drizzle with the remaining dressing, salt and pepper. Toss gently and then transfer to the serving platter or plates, on top of the spinach. Sprinkle the remaining mint leaves over the salad and serve.  

This salad was thrown together with a blend of veggies, herbs and cheese that I picked up at our farmers market. I used Fra' mani ham, a delicious smoked ham from Berkeley to give the salad a country feel. Use any good, local ham to make this salad really awesome. 

Total Time: 45 minutes
Serves 2 to 4 as a main dish

Ingredients

Salad

1 bunch of asparagus, ends trimmed, asparagus stalks cut into thirds
½ pound of fava bean stalks, beans removed (about 1/2 cup beans)
¼ pound sugar snap peas, stem ends removed, cut in half lengthwise
1 cup freshly shelled peas or 1 cup frozen peas
2 spring onions, white and green parts very thinly sliced into rings
2 cups baby spinach
1 cup diced good ham - I used Fra' mani from Berkeley
1 cup diced mild cheese - I used Gouda from the farmers market
1/4 cup fresh mint leaves (chocolate mint if possible)
Pinch of salt
Freshly ground pepper

Whole Grain Mustard Dressing

1 tablespoon whole grain mustard
1 teaspoon honey
1 garlic clove, grated or finely chopped
¼ cup apple cider vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon ground pepper

Preparation

Salad

Bring a large pot of salted to a boil. Add the asparagus and cook for 15 seconds. Using a strainer, scoop the asparagus out and transfer to a bowl of ice water to cool. Drain asparagus on a paper towel lined plate and set aside. Next blanch the fava beans and peas for 30 seconds. Transfer to the ice bath to cool and then remove the outer shells from the fava beans. Set aside.

Whole Grain Mustard Dressing

Put all of the salad dressing ingredients except the olive oil in a bowl and whisk until well combined. Slowly add the olive oil while whisking – this will help to emulsify the dressing. Alternatively, put all ingredients into a jar and shake until blended. 

To Serve

In a large mixing bowl, toss the spinach and half of the onions with some dressing, salt and pepper, until lightly coated. Transfer the greens to a serving platter or plates. Next add the asparagus, remaining onions, fava beans, snap peas, sweet peas, cheese, ham and most of the mint to the bowl and drizzle with the remaining dressing, salt and pepper. Toss gently and then transfer to the serving platter or plates, on top of the spinach. Sprinkle the remaining mint leaves over the salad and serve.