Asparagus Bouquet Salad with Smoked Rosy Tahini Dressing - alive magazine

Ingredients

• 1 tsp (5 mL) coriander seeds
• 1/2 tsp (2 mL) fennel seeds
• 1/2 tsp (2 mL) black peppercorns
• Zest and juice from 1 lemon
• 1/2 cup (125 mL) extra-virgin olive oil
• 2 sprigs fresh thyme
• 1 large garlic clove, smashed and minced
• 1 lb (450 g) asparagus spears, trimmed
• 2 cups (500 mL) spring greens such as
• lambís lettuce and baby spinach leaves
• 14 oz (398 mL) can artichoke hearts, drained
• 4 large radishes, thinly shaved
• 2 Tbsp (30 mL) tahini
• 1/4 tsp (1 mL) smoked paprika
• 1/4 tsp (1 mL) sea salt
• 1 tsp (5 mL) honey
• 1/4 cup (60 mL) walnut halves, toasted
• Green grapes, optional