The Jewels Of The Spring Salad: Shaved Asparagus With Burrata, Radish & Cucumber

• 6 ounces radishes, sliced thinly crosswise
• 6 ounces cucumbers, cut into 1/4-inch dice
• 8 ounces asparagus
• 4 ounces burrata
• 3 stalks young garlic, white and light green parts only, finely minced
• 4 tablespoons extra-virgin olive oil, more to taste
• 1 tablespoon white balsamic vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon lime zest
• 1 pinch salt and pepper
• 1 handful micro greens to garnish (entirely optional)

1. Snap off the tips of the asparagus and slice them into thing slices. Using a vegetable peeler, shave the remaining spears into long, thin shavings.
2. Prepare the vinaigrette. Combine the vinegar, lime juice, and lime zest in a small bowl and slowly whisk in olive oil until well blended. Add the young garlic and season generously with salt and pepper. (Taste and adjust the acidity and seasoning according to your taste.)
3. Arrange the radishes, cucumber and asparagus on a plate Top with burrata and vinaigrette. Serve.

radishes, cucumbers, asparagus, burrata, stalks young garlic, extravirgin olive oil, white balsamic vinegar, lime juice, lime zest, salt, handful

Taken from food52.com/recipes/21903-the-jewels-of-the-spring-salad-shaved-asparagus-with-burrata-radish-cucumber (may not work)