• Make Karen's Zesty Lemon Vinaigrette

Roast Asparagus:

• Preheat the oven to 375 degrees. Snip off coarse ends of the asparagus. Gently peel the stalk. (this is a must for fat ones, thin ones do not need to be peeled.) Cut asparagus on the diagonal into 1" pieces.
• Add the asparagus to a rimmed baking tray - add 1 teaspoon of olive oil and rub in. Season with a dash of sea salt and freshly ground pepper. Roast for 5 minutes - will be just a little golden around the edges and bright green. Remove the asparagus to a plate to cool.

Shave the Carrots:

• Add 1/2 cup of ice and 2 cups of water to a medium sized bowl. Lightly peel the carrots, cut off ends. Using a swivel vegetable peeler - shave the carrots, pressing down firmly in 4" lengths - about half the length of the carrot. Add to the bowl of ice water - mix in. I use 4 different colors of carrots. You might not use all the carrots - I cup total is good.

Mini Seasoned Goat Cheese Balls:

• Add za'atar seasoning to a very small plate. Portion goat cheese into 1/2" pieces. Roll each in the palm of you hands, drop one by one in seasoning and lights coat them. Add all to a plate to hold, reserve.

Finishing the Salad:

• On a large platter add the lettuce leaves - scatter to almost cover. Top with cooled Roasted Asparagus, Carrots (drained and dried) and Sunflower Sprouts. Dot all over with the goat cheese balls.
• Drizzle the dressing all over and serve.