I had a version of this at a local bistro recently and it was one of the most memorable salads I’ve ever eaten. It represents everything that's fresh and delicious in farmer’s markets in the spring. Variations in produce occur depending on your region, but the whole idea is to throw in everything but the kitchen sink - as long as it’s growing where you are, the flavours will complement one another. Get ready to swoon…..

Ingredients:

One large bunch local spring lettuces (the more variety, the better)
5-6 slightly steamed asparagus tips (save the stalks for dinner!)
5-6 steamed fiddleheads
One small handful roughly chopped mint leaves
One small handful finely diced dill
One small handful finely diced chives, keep some aside for garnish
5-6 cherry tomatoes
6-8 toasted almonds, roughly chopped
1 handful shelled fresh fave beans
thinly shaved fennel for garnish

Dressing:

4 tablespoons extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 freshly squeezed lemon (more to taste, depending on how tart you like it)
2-3 cloves garlic, crushed
1 teaspoon tarragon
2 teaspoons maple syrup
a pinch of sea salt

Blend dressing well and drizzle on top of salad just before serving. Top each plate with shaved fennel and diced chives.

Bon appetit!