For the Salad:

8 oz farfalle
1 cup snap peas, trimmed and halved
1 cup asparagus, chopped into 1-inch pieces
½ cup radishes, thinly sliced
¼ cup red onion, thinly sliced
½ cup crumbled goat cheese or feta
¼ cup toasted almonds
Fresh mint for garnish

For the Dressing:

3 tbsp Olea’s Rosemary fused olive oil
1½ tbsp Olea’s Black Mission fig dark balsamic
1 tsp Gravelbourg mustard Dijon mustard
1 tsp Prairie Field Honey 
Salt & Pepper to taste

Instructions:
Boil pasta in salted water until al dente. In the last 2 minutes, toss in snap peas and asparagus. Drain and rinse under cool water to stop the cooking.

In a large bowl, whisk together rosemary olive oil, fig balsamic, mustard, honey, salt, and pepper.

To the bowl, combine pasta, cooked veggies, radishes, red onion, and half the goat cheese. Toss gently.

Top with remaining goat cheese, nuts, and mint. Chill 2 hours and serve.