Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette Recipe

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Ingredients

2 eggs
3 slices bacon
2 small or 1 large red or golden beet, trimmed on both ends, peeled, and then chopped large
1 bunch radishes, trimmed on both ends then halved or quartered if large
1/4lb asparagus, trimmed then chopped
extra virgin olive oil
salt and pepper
2oz honey goat cheese, crumbled
5oz arugula, baby kale, baby spinach, or romaine (or any spring lettuce you like!)
For the Honey-Herb Vinaigrette:
1/4 cup extra virgin olive oil
juice of 1/2 lemon
1 Tablespoon honey
1/2 teaspoon dried thyme (or 1-1/2 teaspoons fresh thyme)
salt and pepper

View Full Recipe at Iowa Girl Eats

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