Spring Green Salad

Instructions

1. Bring a medium pot of water to a boil; add asparagus and peas; cook 3 minutes or until crisp and tender. Strain and set aside. Meanwhile, using a vegetable peeler or mandolin, slice cucumber lengthwise into very thin strips.
2. In a dry medium skillet over medium-low heat, cook pine nuts 3–5 minutes, tossing frequently, until golden brown and fragrant. Remove from heat and set aside.
3. In a large bowl, whisk together lemon juice, parsley and mustard; slowly whisk in olive oil until incorporated; season to taste with salt and pepper. Add prepared asparagus, peas and cucumber to bowl along with greens and radishes; toss to combine. Serve immediately topped with toasted pine nuts.