Roasted carrots, peas and asparagus salad
Sep 15 2018
This is so delicious and fresh, full of goodness, perfect for Sunday brunch and takes 20 min to put together....
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!