This gorgeous salad is the perfect light way start to any brunch, lunch or dinner. You can add goat cheese to the salad or even some sautéed prawns should you wish. Note that the serving size is based on a side salad portion.
To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, dijon, sugar, white wine vinegar and mayonnaise together.
Slowly add the oil while whisking until it is all mixed in. Season with salt and pepper to taste (I just use a couple of pinches).
Blanch the asparagus in boiling water for 1-2 minutes, until bright green but still crisp. Remove from the pot with tongs and submerge in an ice bath (large bowl filled with ice and water). Remove once cooled and place them on a dry clean dish towel or paper towel to dry. Cut the asparagus into 2" pieces and set aside.
In a large serving bowl or platter with sides, layer the salad ingredients, starting with the spring mix and randomly layering the other ingredients.
Serve with the dressing and enjoy! Best if served immediately.