Spargelfest Salad (grilled Asparagus & Beet Salad W/ Honey M

Total Time: 20 mins Preparation Time: 12 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 20 pencil-thin asparagus spears, washed and trimmed
• 2 tablespoons olive oil
• 2 tablespoons vinegar (preferably german)
• 2 teaspoons honey (preferably german)
• 2 teaspoons sweet mustard (preferably german)
• 2 tablespoons fresh lemon juice
• 3 tablespoons minced shallots
• salt and pepper, to taste
• 3/4 cup olive oil
• 6 cups european mixed salad greens, pre-washed and trimmed
• 1 (19 ounce) jar red beets, balls drained (preferably german)
• 4 ounces sliced paper-thin black forest-style ham or 4 ounces german prosciutto
• 6 ounces crumbled german cambozola cheese, divided
• 1/3 cup toasted pine nuts
• 4 slices toasted german bread (e.g. whole rye, "fitnessbrot," sunflower seed or pumpernickel)
• 2 tablespoons butter

Recipe

• 1 preheat oven to 400°f.
• 2 combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. slowly whisk in olive oil.
• 3 line asparagus on baking sheet lined with parchment paper and brush with olive oil. roast for six minutes.
• 4 line four salad plates with european salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. cambozola and pine nuts.
• 5 stir vinaigrette and adjust seasoning if desired; drizzle over salads.
• 6 butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. cambozola and place in hot oven just to soften and warm cheese.
• 7 place four triangles around each salad and serve.