Summer Veggie Salad with Horseradish and Lemon Vinaigrette

This lively salad is a salute to SUMMER that officially began yesterday. Hope you celebrated!!
(serves 2-4)

1 T. white wine vinegar
1 T. grated horseradish
2 t. lemon extract
3 T. EVOO
Kosher salt
4 cups mixed petite peas, snow peas, sugar snap peas, and asparagus tips*
2 radishes, thinly sliced, about 1/2 cup
1 Persian* cucumber, thinly sliced (about 1 cup)
1 T. chopped fresh dill
2 T. fresh micro mint, pea tendrils, or sprouts*

For the dressing: Whisk the white wine vinegar, horseradish, and lemon extract in a mixing bowl. Whisk in oil, and season to taste with salt. Bring a large pot of water to boil. Set up a bowl of ice water next to the stove, and set a colander inside the ice water (so no ice is in the colander). Stir a little salt into the water. Add the veggies in separate groups to the boiling water, and cook each batch until just tender, about a min.; each veg. should still have a little snap. Leave all the veggies to cool and mix in the ice water after cooking. Drain the veggies sell and pat dry. Add the cooked veggies, radishes, and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint, pea tendrils, or sprouts. Serve with baguette slices* and soft Kerrygold butter*. Sliced fruit on the side to accompany*.

"Life isn't meant to be hard. It's supposed to feel good."

Don't forget to have FUN in the long day of SUN today!!!!

Love,

MM