Spring Vegetable and Grapefruit Salad | RICARDO

Ingredients

• 3 cups (750 ml) fiddleheads, cleaned
• 3/4 lb (350 g) yellow wax beans, cut into 2 pieces
• 3/4 lb (350 g) asparagus, cut into 3 pieces
• 3 grapefruits of various colours (white, pink, and red)
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) lime juice
• 2 tablespoons (30 ml) chopped fresh chives
• Salt and pepper