- 15 min
- 30 min
454 g (1 lb) baby potatoes, thoroughly scrubbed
12 asparagus spears, cut into 2 cm pieces
250 mL (1 cup) cooked green lentils
8 radishes, finely sliced
125 mL (½ cup) fresh herbs (e.g. Italian parsley, basil, oregano, chives), minced
1 200 g piece of Saputo Fetos Feta cheese, crumbled
60 mL (¼ cup) extra virgin olive oil
30 mL (2 tbsp) white wine vinegar
30 mL (2 tbsp) orange juice
Zest of 1 orange, finely grated
10 mL (2 tsp) old-fashioned mustard
2 mL (½ tsp) sea salt
Ground black pepper
Bring a pot of salted water to a boil. Add the potatoes and cook until tender, approximately 10 minutes. Drain and let cool.
Bring a second, small pot of salted water to a boil. Add asparagus and blanch for one minute. Strain the asparagus and rinse with cold water. Dry thoroughly.
Add all vinaigrette ingredients to a sealable Mason jar. Seal the jar and shake vigorously.
Halve the boiled new potatoes and place in a large serving bowl. Add the asparagus, lentils and radish. Pour half of the vinaigrette onto the salad and toss to coat. Add the fresh herbs and Feta cheese. Add more vinaigrette as needed and season to taste.