Spring Greens Salad with Asparagus and Ham

Total time: 25 minutes
     A variation on a Cobb Salad with the emphasis on spring: asparagus, radishes and spring greens.

 Ingredients:

• 8oz (240gr) ham or smoked turkey
• 8oz (240gr) asparagus, white or green
• 3oz (90gr) goat cheese  not the spreadable kind, but a proper cheese with an edible white rind
• 2 eggs, hard-boiled
• 6oz (180gr) spinach, mesclun, dandelion or any other fresh spring greens
• 1/3 cup sliced radishes
• Creamy Herb Dressing
• 1/2 cup (4oz, 120gr) Greek or plain yogurt 
• 1 tbs Dijon-style mustard
• 1 tbs lemon juice
• 1 tbs fresh snipped chives
• 1 tbs fresh snipped tarragon
• 3 tbs salad olive oil

 Instructions:

• Hard boil eggs.
• Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. 
• Roll cut (cut the end off at an angle, roll 1/4 turn and cut next piece at an angle, roll 1/4 and cut next piece, etc.) asparagus in 1 1/2 inch (4 cm) lengths.
• Fill large saucepan half full of water and bring to a boil over high heat. 
• When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white. 
• Drain and immediately rinse with cold water.
• Prepare greens and put into a large bowl. 
• Add a bit of dressing and toss well with tongs to combine. Taste and adjust dressing. 
• Arrange on a shallow platter, flat salad bowl or two plates. 
• Clean and slice radishes.
• Slice ham/turkey into strips and cheese into rounds.  
• Peel and quarter eggs.  
• Arrange ham, eggs, asparagus, radishes and cheese nicely on top of greens.
• Drizzle a bit of dressing over all and serve, extra dressing on the side.
• Creamy Herb Dressing
• Whisk together the yogurt, mustard and lemon juice. 
• Drizzle in the olive oil, whisking constantly. 
• Stir in herbs. This will keep a week in the refrigerator.