Asparagus & Lentil Salad with Chive & Cider Vinaigrette

Ingredients

½ bunch asparagus (trimmed), sliced thinly on an angle

½ head radicchio, sliced thinly

1 ¼ cups (300 mL) cooked green lentils

1 cup (250 mL) thinly sliced snow peas

½ cup (125 mL) thinly sliced prosciutto

Vinaigrette:

¼ cup (60 mL) cider vinegar

1 tsp (5 mL) whole grain mustard

¼ cup (60 mL) thinly sliced chives

2 tsp (10 mL) honey

1/3 cup (75 mL) canola oil

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground black pepper