INGREDIENTS
1/2 lb
Asparagus
1/2
Cucumber
1
Lemon
2 tsp
Parsley, fresh
1 cup
Peas, frozen
4
Radishes
1
Shallot, small
2 tsp
Tarragon, fresh
2 tsp
Dijon mustard
2 tsp
Dijon mustard, whole grain
2 tsp
Honey
1/2 cup
Kalamata olives
2 cups
Quinoa, cooked
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Kosher salt
1 tsp
Salt
1/3 cup
Olive oil, extra virgin
1/2 cup
Walnuts, toasted