Dressing:

3 tablespoons fresh lemon juice

2 tablespoons This Little Goat went to Korea sauce

1 tablespoon extra virgin olive oil

 

In a medium bowl combine all ingredients and whisk until combined. 

 

Salad: 

1 bunch asparagus, woody ends removed and thinly sliced at an angle

1 cup fennel, cored and thinly sliced

1/4 cup spring onions, very thinly sliced

1/2 cup radishes, thinly sliced

1/2 cup fresh blueberries 

2 cups trimmed watercress or arugula


Place all ingredients in large bowl and drizzle with dressing. Toss until well coated. 

Tip: Serve with homemade croutons, tossed with This Little Goat went to Wisconsin spice mix!