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For the dressing

• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 to 2 tablespoons snipped fresh chives

For the salad

• 2 cups 2-inch pieces asparagus (from 1 large bunch asparagus)
• 1/2 cup or more sliced French Breakfast or other mild radishes
• 2 tablespoons sliced sweet white onion or scallions
• 4 to 5 cups loosely packed mixed greens

In salad bowl, with small whisk or fork, blend oil, vinegar, mustard, salt and pepper. Stir in chives.

Bring medium skillet filled with 1/2-inch water to a boil over high heat. Add pinch of salt and asparagus. Cook until crisp-tender and bright green, 4 to 5 minutes. Drain in colander and rinse briefly under cold running water. Shake off water.

Mix radishes, onion and asparagus with dressing. Let stand 10 to 20 minutes. Put greens on top and toss before serving. Taste, adding a splash more vinegar, if you like.

Makes 4 servings.

-- Miriam Rubin