2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons fresh thyme leaves, chopped
1 teaspoon Dijon or whole grain mustard
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
3 cups baby spinach leaves, lightly packed
2 cups edamame beans, shelled
2 cups baby arugula, lightly packed
1/2 cup (about 2 ounces) Wisconsin asiago cheese, shredded
1/2 cup walnuts, toasted and coarsely chopped
In large bowl, whisk oil, lemon juice, thyme, mustard, lemon zest, salt and pepper. Mix well. Add spinach, edamame beans and arugula; toss thoroughly. Divide among serving plates. Top salads with cheese and walnuts. Serve with additional pepper if desired.