Simple yet tasty Spring salad perfect as a side dish!
Preheat oven to 400.
Cut baby potatoes in half. Drizzle with 1 tsp of olive oil. Season with Everyday Seasoning to taste. Bake for 15-20 minutes, until fork pierces through. Let cool.
Cut asparagus spears in half. Drizzle with 1 tsp of olive oil. Season with salt & pepper to taste. Sauté for 3-5 minutes, until spears are bright green. Let cool.
Assemble vinaigrette ingredients. Whisk together the olive oil, lemon juice, white wine vinegar, dijon mustard, honey, garlic and basil until well combined. Season with salt & pepper to taste.
Assemble salad. Layer arugula, radishes, potatoes and asparagus. Top with dollops of goat cheese. Serve with vinaigrette on the side.