Dressing: 1/4 cup lemon juice, 2 Tbs. Honey, 2Tbs. olive oil
Salad: 1 bag or bunch of Watercress, 2 cups fresh asparagus cut in 1″ pieces, 2 cups fresh strawberries
In a small bowl combine all the dressing ingredients and mix well. Chill the dressing until ready to use. Blanch asparagus in boiling water for 3-5 minutes or until tender, but still crisp. Drain and rinse in cold water. In a large bowl, mix the watercress, strawberries and asparagus and toss with the dressing. Serve immediately. From: Chef Miki Knowles and www.watercress.com
