More Than Just Dinner.


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Spring Vegetable Salad

Prep Time:15 Minutes
Cook Time:10 Minutes

Nutritional Information

The bright acidity of the dressing pairs really well with rich smoked salmon.


  • 4 ounces mixed greens
  • 4 oz Everton cheese, Jacobs and Brichford
  • 1/2 cup hazelnuts
  • 2 oz dried cherries
  • 2 ea pear, thinly sliced
  • 1 lb. spring vegetables, carrots, radishes, peas, asparagus, turnips
  • 3/4 cups olive oil
  • 1/4 cup Meyer lemon rind, pureed or chopped fine or regular lemons
  • 1/4 cup lemon juice, regular lemon juice
  • 2 teaspoons sugar
  • Salt and black pepper


  • 1. To make the vinaigrette, whisk together olive oil, Meyer lemon juice and zest and sugar in a small bowl; set aside. To assemble the salad, place baby greens in a large bowl; top with the cheese, hazelnuts and dried cherries. Pour the dressing on top of the salad and gently toss to combine. Serve immediately topped with sliced grilled pear and grilled vegetables.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828