A really light sping salad with fresh and healthy ingredients!
Prepare the asparagus, cut into 1.5 cm lengths and steam. Drain and put to one side.
Quarter the mushrooms, cook in boiling water for 3-4 minutes and drain.
Slice the radishes, halve the mozzarella balls. Prepare the salad bed and arrange the ingredients. Sprinkle with toasted pine nuts or almonds. Before serving drizzle with balsamic vinegar and olive oil.