Savory Ham and Asparagus Salad with Quinoa and Lemon Vinaigrette Dressing

1 cup chopped ham

1 cup sprouted and cooked quinoa

1 lb. asparagus, ends trimmed, tips intact and spears cut into 1-inch pieces, raw

1/3 cup sliced almonds

1/3 cup thinly sliced scallions

1 pkg. butter lettuce

1/4 cup packed fresh mint leaves, finely sliced

1/4 tsp. salt and pepper

Dash Cayenne pepper

Combine ham and asparagus with cooked quinoa.   Toss with enough vinaigrette to coat all of the ingredients, about 1/4 cup.  Add sliced almonds, scallions, mint leaves, and spices.  Toss again.  Add more salt, pepper and vinaigrette to taste.

Vinaigrette Dressing

3 tbsp. lemon juice

1 tbsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. maple syrup

1/4 tsp. fine sea salt

1/4  tsp. pepper

1/4 cup extra-virgin olive oil

Whisk together all ingredients.  Slowly add olive oil, whisking constantly.