Made this with goodies from the farmer's market. The potato gives the salad something warm and filling. The snap peas are just so slightly sweet. The photo at right is just the salad greens from my garden- ate the composed salad too fast to get a photo!
Cut 1-2 potatoes into large chunks (1-2 inches) and boil in water until done. Drain and reserve.
Trim asparagus, put in a heat resistant bowl and pour boiling water over. Let it cook itself in the hot water until bright green, then drain and reserve.
Mix up mustard vinaigrette dressing:
white wine vinegar
olive oil
pinch salt
dab of mustard
Toss salad greens in the mustard dressing. Arrange on plates. Top with cooked potato, blanched asparagus, and snap peas cut on the diagonal.
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