Summer salad board

Ingredients

For Board

• 1 head of crispy lettuce, magenta, romaine or leaf lettuce, separated and cut into strips
• 1 bunch arugula, stems trimmed
• 1 English cucumber, thinly sliced in rounds
• 1 bunch radishes, greens removed and cut in half
• 1 pint heirloom cherry tomatoes
• 1 bunch spring onions, thinly sliced
• 1 cup cherry size pickled beets
• 6 large eggs, hard boiled and cut in half
• 1 1/2 cup canned butter beans (lima beans) drained and rinse
• 1/2 cup mixed olives
• 1 cup crumbled blue, feta or goat cheese
• 1 cup pecans
• 1 cup pumpkin seeds
• Pickled Peperoncini peppers

For Irene’s Two-Mustard Vinaigrette

• 1 tablespoon dijon mustard
• 2 teaspoons yellow mustard
• 2 tablespoons shallots, finely chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 3 tablespoons apple cider vinegar
• 1/2 cup extra-virgin olive oil

For Irene’s Italian Vinaigrette

• 1/2 cup sweet onion, finely diced
• 1 garlic clove, minced
• 2 teaspoon fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 2 tsp fresh oregano, finely chopped
• 1 firm Roma tomato, seeds removed and finely diced
• 3 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper