Spring Asparagus, Sugar Snap Peas, and Radish Salad with Quinoa and Goat Cheese

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and
   reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when all the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.
2. In a small skillet, melt the butter and olive oil over medium heat. Add the pistachios and cook for 3-4 minutes tossing occasionally until slightly brown and exuding a nutty fragrance. Toss the pistachios (and any remaining warm butter and olive oil) into the quinoa and set aside to cool.
3. Prep the radishes, snap peas, asparagus, red onion, chives, basil, mint, and dill and combine with the baby greens in a large salad bowl.
4. In a wide-mouth jar, whisk the dressing ingredients until emulsified.
5. Drizzle the dressing over the salad and toss to coat. Serve the greens over the quinoa and pistachio mix. Sprinkle with the goat cheese and additional salt and pepper to taste. Enjoy!

Dressing Ingredients:

• 1/3 cup olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 tablespoon honey
• 1 teaspoon Dijon mustard
• 2-3 anchovies, chopped (optional)
• 1 small shallot, minced
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/2 red onion, thinly sliced with a mandoline
• 2 tablespoons chives, freshly chopped
• 10-12 fresh basil leaves, torn
• 2 tablespoons mint, coarsely chopped
• 2 tablespoons fresh dill, coarsely chopped
• 5 oz. mixed baby greens
• 4 oz. goat cheese, crumbled