04/27/2026
Spring produce really doesn’t need much to shine, and this All Things Spring Salad proves it! 🫛🌱🌷 Crisp snap peas, tender asparagus, and peppery radishes come together with toasted hazelnuts and a bright lemon dressing, all finished with the sweet and nutty notes of The Fawn. It’s fresh, vibrant, and truly spotlights the flavors of the season.
What You’ll Need:
- 1/2-1 cup The Fawn, finely shredded
- 2 cups snap peas, cut in thirds
- 1 bunch asparagus, woody stems removed and cut in thirds
- 6 radishes, julienned
- 1/2 cup pickled red onions, chopped
- Zest of 2 lemons
- 2 ounces of microgreens
- 1 cup chopped hazelnuts, toasted in 1 tablespoon butter
For the dressing:
- 1/2 cup olive oil
- Juice of 1 lemon
- 1 tablespoon coarse ground mustard
- 1 tablespoon honey
- 1 teaspoon dried thyme
- A pinch of salt and fresh cracked pepper
Directions:
1. Wash, chop, shred, and prep your salad base ingredients.
2. To toast the hazelnuts, melt the butter in a pan over medium-low heat. Add the chopped hazelnuts and stir frequently until fragrant and lightly golden, about 1–2 minutes. Remove from heat immediately to prevent burning and transfer to a separate dish to cool.
3. While the hazelnuts cool, whisk together all dressing ingredients in a small bowl until fully emulsified.
4. In a mixing bowl, combine all salad ingredients. Pour the dressing over the salad and gently toss until evenly coated. Top with additional shredded cheese and serve.
