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Ingredients

• 1 x lemon
• 1 Tbsp. extra virgin olive oil
• 1/2 lb asparagus, rinsed and trimmed
• 2 sm red bell peppers, halved, seeded and cored
• 1 x (14-oz) can cannellini beans, liquid removed and rinsed
• 1 x clove garlic, peeled and crushed
•     Coarsely grnd pepper to taste
• 1 Tbsp. Dijon mustard
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. honey
• 2 ounce (about 4 c.) baby spinach

Description

Use A Zester To Remove Long Strips Of Zest From The Lemon. (Or Possibly Remove With A Vegetable Peeler And Cut Into Thin Strips.) Set Aside. Squeeze The Juice From The Lemon Into A…

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