One of my all time favorite recipes for spring!!! I want to bathe in this dressing for real. If you don’t make this every year let this be your sign to start 💚 Ingredients: 8 oz dried orzo (2 1/2-3 cups cooked) 1 cup peas, defrosted if frozen 1 1/2 cups asparagus, chopped 4-5 cups arugula 1/4 cup fresh basil, roughly chopped 1/4 cup fresh mint, roughly chopped 4 oz feta cheese Salt & pepper to taste CRISPY SHALLOT VINAIGRETTE: 1/2 cup extra virgin olive oil 1 shallot, peeled and thinly sliced 3 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Instructions: Cook the orzo according to package instructions. Drain and cool. Next, make the Crispy Shallot Vinaigrette. Heat the olive oil in a skillet over medium heat. Add the shallots and stir constantly until they’re golden brown, taking care not to burn them. Add the shallots and oil to a jar or bowl and combine with remaining ingredients until smooth. Set aside. ...