Serves 4

1 bunch asparagus, trimmed
2 cups snap peas, trimmed
4 eggs
1 tbsp grainy dijon mustard
3 tbsp white wine vinegar
1 tbsp maple syrup
6 tbsp olive oil
2 tsp tarragon, finely chopped
Salt and pepper to taste
3 large radishes, thinly sliced
1 cup micro greens
1 ball burrata
Good quality olive oil, for garnish

Flaky sea salt, for garnish
Fresh cracked pepper

1. Select the steam mode at 212F. Place asparagus and snap peas on perforated
cooking pan and steam until tender crisp, 8 to 12 minutes.
2. Place cold eggs on a perforated cooking pan and steam for 7 minutes. Immediately
place eggs in an ice bath for 5 minutes to stop cooking.
3. Whisk mustard with vinegar and maple syrup in a medium bowl. Slowly stream in
oil while constantly whisking, until emulsified. Stir in tarragon and season with salt
and pepper to taste.
4. Let burrata come to room temperature for 30 minutes before serving. To build
salad, arrange asparagus and snap peas on serving platter. Top with radish slices
and micro greens. Drizzle with dressing and top with peeled, halved eggs. Place
drained burrata on top and tear open. Lightly drizzle with olive oil and sprinkle with
flaky salt and fresh cracked pepper.