Mustard & Tarragon Spring Vegetable Salad

For the salad:
2 spears of asparagus
2 carrots
1/4 fennel bulb
3 radishes
Fennel fronds for garnish

For the dressing:
1/4 cup rice vinegar
2 tsp lemon juice
1 Tbs Spicewalla Mustard and Tarragon
3 Tbs extra virgin olive oil
Salt and Pepper, to taste


  1. Using a vegetable peeler, create thin ribbons of asparagus and carrots by peeling them lengthwise. Place in a bowl of ice water.
  2. Using a mandolin or knife, tinkly slice the fennel and radishes and add these to the ice water bowl with the other vegetables.
  3. Make the dressing: combine the vinegar, lemon juice, Mustard & Tarragon, olive oil, and salt and pepper, whisk together to combine. Slowly drizzle in the olive oil, whisking constantly until fully combined. Taste and adjust seasoning to your preference.
  4. Drain the vegetables and spread them out on a towel, gently pat dry. Add to a mixing bowl. Drizzle the dressing over the vegetables and toss to combine.
  5. Serve immediately and finish with a drizzle of olive oil and fennel fronds.