When soft boiled eggs collide with fresh produce, a tangy spring salad is born. Set aside some of the bounty from your vegetable garden to showcase in this light dish made with delicate ribbons of shaved asparagus, radishes, carrots, peas, red potatoes, and jammy eggs drizzled in a homemade honey and lemon vinaigrette.

To make the dressing

1. Whisk all dressing ingredients together until well incorporated. Reserve.

To make the salad

1. Boil the eggs for 6-8 minutes. Remove and transfer to an ice bath for 5-6 minutes. Reserve. (You can also soft boil your eggs using an Instant Pot!)
2. Add the cubed potatoes to a pot and cover with water. Add a generous pinch or two of salt and bring the water to a boil. Reduce heat slightly and boil uncovered until potatoes are tender, 5-10 minutes. Remove from heat, drain, and reserve.
3. Wash the asparagus and shave into ribbons using a vegetable peeler. The easiest way to do this is to hold a wide-handled wooden spoon and grip the asparagus from the bottom 2 inches. Moving away from you, peel the asparagus into ribbons. The bottom 2 inches that you hold will be discarded.
4. Peel the carrots into ribbons and finely slice the radish using a knife or mandolin.
5. Add the asparagus ribbons, carrot ribbons, sliced radish, peas, and potatoes to a serving dish and toss with the dressing. Add sliced boiled eggs, sprouts, and optional ricotta or dairy free cheese.
6. Serve with black pepper and lemon zest, if desired.