Lemon Vinaigrette ¼ cup rice vinegar ½ lemon ½ cup olive oil 1 teaspoons honey 1 teaspoon fresh chopped dill salt and pepper   Salad 16 asparagus stems 2 cups fresh sugar snap peas, cut into thirds 5 garlic scapes, cut into 2” pieces 1 mango, cut into cubes 2 cups cherry tomatoes, halved