• Bring a medium pot of water to boil for the artichokes and preheat the oven to 425 degrees.

Baby Artichokes:

• Clean and trim the baby artichokes by removing the dark-green outer leaves until only the pale, tender inner leaves remain. Cut off about a ¼ inch off of the top of the artichoke, snip off any remaining sharp tips. Trim the stem end of the artichoke and slice it in half. Add the prepared artichokes to the pot of boiling water. Let cook until tender, about 6 minutes. Drain and pat dry.

Roast Vegetables:

• Mix together freshly squeezed lemon juice, garlic, and olive oil in a small bowl and set aside.
• While the artichokes are cooking, coat a baking sheet with the olive oil mixture. Layer thinly sliced beets and asparagus onto the baking sheet. Brush veggie tops with olive oil mixture and roast for 10 minutes. Add the cooked artichokes, fresh pea pods and spring onions to the baking sheet, brush with remaining olive oil mixture and roast another 5 minutes or until veggies are tender.
• Remove from the oven and let cool to room temperature; prepare the salad greens.

Assemble the Salad:

• On a large platter, toss together the kale and purple cabbage. Add the roasted artichokes, asparagus, beets, peas and spring onions on top of the salad. Sprinkle with carrots and blueberries, garnish with chive flowers, pea shoots, and fresh mint leaves. Serve with the balsamic honey dressing (below).

Balsamic Honey Vinaigrette:

• In a glass jar, combine the olive oil, balsamic vinegar, honey, red pepper flakes, and a pinch of salt and pepper. Top the jar and shake well. Adjust seasoning as needed. This will keep refrigerated up to a week.