Floating Olive Branch


For the Pepper & Honey-Mint Vinaigrette

¼ cup Seasons Lemon Infused Olive Oil
2 Tbsp. Seasons Habanero and Honey White Balsamic
1 Tbsp. freshly squeezed lime juice
1 clove garlic, finely minced
1 scallion, thinly sliced
Seasons Pepe e Aglio (black pepper blend), to taste
Seasons Himalayan Pink Premium Salt, to taste

For the Salad

2 cups shelled English peas (about 2 lb. unshelled)
2 lb. thin asparagus, trimmed and cut diagonally into 2-inch pieces
2 cups mixed greens
8 radishes, thinly sliced
1 cucumber, diced into large pieces


To make the vinaigrette, whisk to combine garlic, scallion, lime juice and Habanero Honey White Balsamic in a small bowl; whisk in Lemon Infused Olive Oil and season with Himalayan Pink Salt and Pepe e Aglio to taste. Set aside.

Bring a large saucepan of salted water to a boil. While water comes to a boil, set out a strainer and a large bowl filled with ice water. Add asparagus to boiling water, cook for 2 minutes, then add the peas and cook for one more minute. Strain the asparagus and peas, and immediately immerse strainer in ice water to stop the cooking. Drain and set aside.

In a large bowl, combine the peas, asparagus, mixed greens, radishes, and cucumbers. Drizzle with a few tablespoons of the vinaigrette and toss gently. Transfer to a platter, or divide among individual plates. Finish with a drizzle of vinaigrette and a sprinkle of Pepe e Aglio. Serve immediately.

Pairs well with grilled salmon, chicken, farro, and goat cheese.