Green spring salad with radish

Halve the snow peas and cook them with the broccoli florets in a pan with plenty of water and a little salt in 3-4 minutes al dente.

Rinse the snow peas and broccoli in a colander under cold running water and let them drain well and cool.

Cut the radishes into slices.

Remove the stalks from the spinach.

Beat in a large bowl the white wine vinegar with the (walnut) oil, the mustard and some salt and freshly ground black pepper to a nice dressing and scoop the spinach leaves with the lettuce and arugula lightly.

Also pour in the broccoli, snow peas and radish.