10 Vegetable Salad With Lemon Vinaigrette

Ingredients

• 3 tablespoons fresh lemon juice, preferably Meyer lemon
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped chervil or parsley
• 1 teaspoon honey
• Salt and freshly ground pepper
• 6 jumbo asparagus stalks, peeled
• 6 baby carrots, peeled and quartered lengthwise
• 1/2 cup sugar snap peas (2 ounces), trimmed
• 4 cups packed assorted baby lettuce leaves or mesclun (3 ounces)
• 4 radishes, julienned
• 2 white mushrooms, stemmed and thinly sliced
• 1 fennel bulb—halved, cored and thinly sliced
• 1 Kirby or Japanese cucumber, julienned
• 1 ripe Hass avocado, cut into 2-by-1/4-inch slices
• 1 cup pea sprouts or broccoli sprouts
• 1/4 cup raw cashew halves

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