Spring Pea Orzo Salad With Crispy Shallots 

Ainekset

Ingredients:

8 oz orzo

1 cup peas defrosted if frozen

11/2 cups asparagus chopped

4-5 cups arugula

1/2 cup basil chopped

1/4 cup mint chopped

4 oz feta cheese

Salt & pepper

Crispy Shallot Vinaigrette:

1/3 cup olive oil

1 large shallot or 2 small shallots peeled and thinly sliced

2 tbs red wine vinegar

1/2 lemon juice and zest

1 tsp honey

1/2 tsp dijon mustard

Salt and pepper

Ohjeet

Instructions:

Mix dressing ingredients. Set aside

Cook orzo according to package. Lightly sauté or roast asparagus. Toss all ingredients, including the dressing, and season to taste.

For the Crispy Shallots

- Heat 1 tbs avocado oil in a skillet over medium heat. Add the shallots and stir until they're golden brown, taking care not to burn them. Top salad