Ingredients

Chopped Spring Salad
2 bunches small beets
1 1/2 teaspoons kosher salt , plus more for the dressing
1 bunch asparagus
1/2 pound snap peas
4 carrots , peeled and cut into 1/4-inch disks
2 tablespoons Dijon mustard
Zest and juice of 1 lemon
6 tablespoons extra-virgin olive oil
Freshly ground pepper , to taste
2 heads Belgian endive , cut into 3/4-inch slices
2 scallions , thinly sliced

Description

Recipe For Susan Spungen's Chopped Spring Salad, As Seen In The Spring 2005 Issue Of 'O At Home.'

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