Spring Salad with Mint Dressing

This salad could be the mascot for springtime. Fresh, colorful, and bright. The dressing is slightly adapted from the Mandy’s Salads cookbook and pairs so well with all of the fresh, in-season , spring vegetables.

For the dressing:
1/4 cup apple cider vinegar
2 Tablespoons Agritopia Honey
1 teaspoon Dijon mustard
Juice and zest of 1 lime
1 purple scallion
1/4 cup mint leaves
1 cup olive oil
salt and pepper to taste

Place all of the ingredients except the olive oil in a food processor. Begin blending until well combined (about 15 seconds. With the blender still running on low, slowly drizzle in the oilve oil until emulsified and thickened. Transfer to an airtight jar and refrigerate until you are ready to use. This well keep in the refrigerator for 3-4 days.

For the salad:
4-5 cups gourmet salad mix
2 radishes sliced thin into rounds
1 carrot sliced into thin coins

Add vegetables to a bowl and drizzle dressing over the top. Toss and serve.