Spring Asparagus, Artichoke and Arugula Salad with Chive Vinaigrette

INGREDIENTS

1 cup

Artichoke hearts, frozen

5 oz

Arugula, wild

small bunch Asparagus spears

1/4 cup

Chives

1/2

Lemon, zest of

1/2 cup

Peas, frozen or fresh petite

2 tbsp

Lemon juice, freshly squeezed

1/4 tsp

Sea salt and freshly ground pepper

2 tbsp

Olive oil, extra-virgin

1 oz

Manchego cheese