salad

baby spinach or arugula (1 handful per serving)
1/4 cup fresh basil, shredded
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 bunch asparagus, ends trimmed
1/4 pound prosciutto, sliced thin and cut into 1-inch ribbons
1 can artichoke hearts, quartered
1 cup frozen green peas, thawed and drained well (do not use canned)
1 red bell pepper, roasted and chopped (canned peppers are fine)
parmesan cheese, shaved thin
grated zest of 1 lemon

dressing

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoons champagne or white wine vinegar
1 tablespoon lemon juice
1 pinch each celery seed, dry mustard, poppy seed
1 clove garlic, minced very fine
a dash each salt and pepper

1. Toss greens and herbs together.

2. Steam asparagus with lemon zest. Allow to cool and cut into 1-inch pieces. Add to greens.

3. Layer remaining ingredients over greens in order listed.

4. Mix all ingredients for dressing in a jar or bowl. Shake or whisk vigorously to mix. Serve with salad.