Shaved Spring Veggies With Miso-Honey Dressing

• 2 tablespoons white miso
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil, divided
• 7 tablespoons lemon juice, plus 1 lemon wedge, divided (from 3 medium lemons)
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 4 to 6 cups water
• 4 fresh globe artichokes, stems removed
• 1/2 cup toasted walnuts
• 1 pound jumbo asparagus spears, trimmed
• 3 cups loosely packed baby spinach
• 3 tablespoons roughly chopped dill fronds

1. Preheat oven to 400u0b0F. Whisk together miso, honey, 5 tablespoons of the olive oil, 3 tablespoons of the lemon juice, 1/2 teaspoon of the salt, and 3/4 teaspoon of the pepper in a bowl.
2. Stir together 4 to 6 cups water (enough to cover artichokes) and remaining 1/4 cup lemon juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon; discard. Trim any leaves and dark green layer from base. Rub edges with lemon wedge, and submerge each artichoke in lemon-water mixture as you finish trimming. (This will keep them from turning brown.) Cut artichokes into wedges. Toss together artichoke wedges and remaining 3 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on an aluminum foil-lined rimmed baking sheet. Roast in preheated oven until golden brown and tender, 20 to 25 minutes, stirring halfway through roasting. Cool 15 minutes on baking sheet.
3. Grate walnuts on a Microplane grater to equal 1 cup. Using a sharp knife, cut asparagus diagonally into very thin slices, and place in a large bowl. Add artichokes, spinach, miso dressing, dill, and half of grated walnuts to asparagus; toss to coat. Top with remaining grated walnuts.

white miso, honey, extravirgin olive oil, lemon juice, kosher salt, black pepper, water, fresh globe artichokes, walnuts, baby spinach, dill

Taken from www.myrecipes.com/recipe/shaved-spring-veggies-miso-honey-dressing (may not work)