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Warm Asparagus Salad
Ingredients
- 1 pound fresh asparagus spears or one 10-ounce package frozen asparagus spears
- 2 tablespoons bottled Italian salad dressing
- Salt
- Freshly ground black pepper
- 8 cups mesclun or one 5-ounce package baby mixed salad greens
- 1/4 cup snipped pitted whole dates
- 4 ounces crumbled goat cheese
- 1/4 cup pecans pieces, toasted
- 1 large tomato, seeded and chopped (optional)
- Balsamic Vinaigrette (see recipe below)
Directions
1. Snap off and discard woody bases from fresh asparagus. Cut fresh asparagus into 2- to 3-inch pieces. Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Evenly arrange fresh or frozen asparagus in steamer basket. Cover and reduce heat; steam for 2 minutes. Remove. Arrange asparagus in a baking pan. Drizzle Italian salad dressing over asparagus. Season with salt and freshly ground pepper. If you like, broil asparagus 4 inches from the heat for 2 to 3 minutes or until lightly browned. Set aside to cool slightly.
2. To serve, arrange mesclun on 4 large salad plates or 4 dinner plates. Sprinkle dates on top of the mesclun. Sprinkle with goat cheese and pecans. Arrange asparagus on top. If you like, top with chopped tomatoes. Drizzle with some of the Balsamic Vinaigrette. Serve immediately. Makes 4 side-dish servings.
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons packed brown sugar
- 1 clove garlic
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Directions
In a food processor or blender, combine balsamic vinegar, brown sugar, garlic, kosher salt, and black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.
