
Roasted carrots, peas and asparagus salad
Sep 15 2018
u
20 mn
Serves 5-6
This is so delicious and fresh, full of goodness, perfect for Sunday brunch and takes 20 min to put together....
Ingredients
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Directions
Toss the carrots with the olive oil some salt and pepper and roast at 350F for 10-15 minutes.
Blanche the peas and asparagus for 1 minute.
Boil the eggs for 5-6 minutes, peel and reserve for later.
Make the vinaigrette by whisking all the ingredients together in a bowl.
Assemble the salad by plating the veggies together, crumble some goat cheese all over. Sprinkle some hazelnuts. Place the boiled eggs cut in 2 all around. Add the fresh herbs and drizzle the dressing!