Mint-Infused Spring Pea and Asparagus Salad

Directions

LĒVO Prep

1. Pack mint leaves into the LĒVO Herb Pod. Add olive oil and set the LĒVO to Infuse for 1 hour at 160°F.

2. Once complete, dispense and set aside.

Instructions

1. Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.

2. While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on a sharp angle.

3. Add cut asparagus to the boiling water and set a timer for 90 seconds.

4. After that time, add in shelled English peas and blanch for another 90 seconds.

5. Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.

6. Meanwhile, make the vinaigrette by adding minced shallot, mint-infused olive oil, and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.

7. Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.