Spring salad with young carrots

Time: 20 min.
Complexity: easily
Servings: 4

This juicy, vitamin-packed salad combines the youngest vegetables to appear in the garden: radishes, lettuce, onions, and carrots. For a more sophisticated look, slice the vegetables as thinly as possible, perhaps using a vegetable peeler. A dressing of balsamic vinegar, Dijon mustard, and honey infuses them with a rich bouquet of flavors, while mint leaves add a pleasant refreshment. Add toasted sunflower seeds for a pleasant nutty note, and enjoy.

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Recipe:

In a large bowl, whisk together 2 tablespoons white balsamic vinegar and 1 teaspoon each Dijon mustard and honey; stir in 1/4 cup olive oil. Grate or thinly slice 1 bunch baby carrots, 6 radishes, and 1/4 red onion; add to the bowl along with 6 cups torn lettuce leaves and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.