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Spring Ribbon Salad

There are no proportions to this salad as it depends on how many servings you are making.

Prepare the asparagus by breaking off the woody stems by holding both ends of each spear. They will naturally break where the stems become woody. Cut the asparagus diagonally into 1” pieces. Sauté the pieces in a hot skillet with a little
olive oil, for about 2 minutes. Set aside to cool.

Prepare the zucchini by trimming off the ends. Using a vegetable peeler, peel
long ribbons of zucchini. Peel almost to the center to avoid the seeds. Sprinkle with salt and let sit for about 10 minutes or until slightly wilted. Blot to dry.

In a bowl combine the asparagus and zucchini and fresh grated or shredded Parmesan cheese.

Add fresh arugula and/or baby greens. Twist into small nest shapes and add more
cheese if desired.

Drizzle with lemon vinaigrette.

2 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Salt and pepper to taste
Whisk together lemon juice and mustard. Slowly add oil, whisking until thickened.