Ingredients

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
Salad:
1 1/2 pounds medium asparagus, trimmed and cut into 2 pieces
3 4 green onions, both ends trimmed
1 large English hothouse cucumber, peeled and cut into matchsticks
4 ounces goat cheese, crumbled (optional)
1/4 cup chopped fresh Italian (or flat-leaved) parsley
2 Tablespoons chopped fresh chervil
2 Tablespoons chopped fresh chives
2 Tablespoons chopped fresh mint
1/2 Tablespoon chopped fresh tarragon (or sub 1/2 teaspoon dried tarragon)
Salt and ground black pepper, to taste

Description

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