Salad:
5 oz arugula
1 bunch of asparagus, peeled into thin strips with vegetable peeler
1 cup cooked peas
6 radishes, thinly sliced
1 avocado, sliced
2 tbsp mint, thinly sliced
Vinaigrette:
1/3 cup olive oil
¼ cup Carandini Bianca Sweet White Vinegar
1 tbsp finely chopped mint
1/4 tsp kosher salt
Pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder