Fresh, pretty, and oh-so-healthy, this salad is really all about simply cooked spring vegetables. Peas, asparagus, and haricots verts combine to make a sublime combination that’s as tasty as it looks. I love mint and basil leaves scattered around, and I also add tarragon and parsley, but you can certainly use only one herb or a combination of whatever you have. A simple vinaigrette with champagne vinegar, olive oil, and lemon juice is all I need to dress it up. Do dress the salad when the vegetables are warm, as they will absorb the flavors better, but leave adding the herbs until just before serving, as they will wilt if mixed with the warm ingredients. Keep the salad in the fridge, covered, until ready to serve. Serves 4 as a main, 6 as a side 12 ounces haricots verts (French green beans), trimmed 1 pound thin green asparagus, trimmed (about …