Serves 2

• 3-4 oz Spring Greens
• 16 fresh ripe asparagus tips, blanched and cooled
• 2 six minute eggs (jammy yolks) sliced in 1/4 wedges
• 1 1/2 C fresh peas or thawed (if frozen)
• 4 Easter Egg radishes, 1/2 moon slices
• 1 C fresh pea sprouts
• 1 C grated Pecorino Romano
• 1/2 C raw green pepitas
• Salad Girl Organic Lemony Herb Vinaigrette

Prepare Salad:

Arrange spring greens on a pretty platter or divide between 2 plates. Decorate with jammy eggs, asparagus, radishes, peas, pea sprouts, pepitas, and cheese. Just before serving, drizzle with Salad Girl Organic Lemony Herb Vinaigrette.

Enjoy!