June Salad - cooking recipe

Ingredients

Salad
1 lb fresh green beans
1 bunch radish
1 lb fresh peas, in their pod
8 ounces mixed baby greens
1 bunch fresh skinny asparagus
1/2 cup fresh tarragon, chopped
Dressing
1 cup fresh strawberries, trimmed
1 shallot, peeled & sliced
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt & pepper

Preparation

Trim both ends off green beans & soak beans in salted water.
Trim & scrub radishes. Slice thinly.
Shell peas & soak in salted water.
Soak lettuces in a large bowl of cold water. Swish, pick out lettuce & put into large colander. Rinse bowl. Rinse lettuce. Repeat until the water left in the bowl after picking out the lettuces is clean. Rinse lettuces one more time, drain & dry.
Trim asparagus ends & soak in salted water.
Bring a 4qt. pot of salted water to a boil. Add peas & cook 2 minutes. Drain, rinse in cold water, drain again & dry.
Drain & cut green beans & asparagus into 1' pieces. Dry.
In blender, combine all dressing ingredients. Puree, taste for seasoning & adjust if necessary.
Toss lettuces with tarragon & place on a salad plates, scatter green beans, asparagus, radishes & peas on top. Drizzle with vinaigrette.