Asparagus and New Potato Salad with Lemon Caper Dressing

Ingredients:

4 cups arugula or spinach
grapeseed oil
6 new potatoes, quartered
20 asparagus spears, cut in half
1/4 cup walnuts, roughly chopped
1/4 cup dill, chopped
salt and pepper
1 teaspoon marjoram

juice of 1 large lemon
2 tablespoons olive oil
2 tablespoons capers, rinsed and mashed with the back of a spoon
1 clove garlic, minced
1 teaspoon honey
a pinch of red pepper flakes

Toss potatoes with grapeseed oil, salt, pepper, and marjoram. Arrange on baking sheet and bake for 15 minutes at 400 degrees. Toss asparagus with oil, salt, and pepper. Add to the baking sheet and cook for another 10 minutes. Add walnuts and bake for another five minutes. Remove from heat.

Meanwhile whisk together the dressing ingredients.

To assemble salads, arrange hot vegetables over leafy greens. Sprinkle dill and walnuts on top. Drizzle with the dressing.