3 Tbsp fresh lemon juice
2 Tbsp This Little Goat went to Korea Cooking Sauce
1 Tbsp extra virgin olive oil
In a medium bowl combine all ingredients and whisk until combined.
1 bunch asparagus, woody ends removed and thinly sliced at an angle
1 cup fennel, cored and thinly sliced
¼ cup spring onions, very thinly sliced
½ cup radishes, thinly sliced
1 cup fresh peas
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!