4 baby artichokes, cleaned, blanched and halved
6 spears fresh asparagus, blanched
1/8 lb. fresh green beans, blanched
2 beets boiled until tender, peeled and sliced
1 bunch scallions, chopped
2 fresh tomatoes, sliced
4 oz. fresh baby spinach
1 Tbsp. honey
1 Tbsp. dijon mustard
2 Tbsp. apple cider vinegar
1 tsp. minced garlic
1 tsp. minced shallot
1 tsp. minced chipotle pepper
Salt and pepper
8 Tbsp. grape seed oil
1. For the vinaigrette, mix all ingredients except oil.
2. While whisking, drizzle in the grape seed oil.
3. For the salad, start with the spinach, and then arrange vegetables on top.
4. Finish by pouring the vinaigrette over the salad.