Campfire Salad

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   ["To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper.", "Slowly add oil, whisking constantly to emulsify.", "Set aside.", "To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size.", "Remove from the water and ""shock"" them briefly in a bath of ice water to stop the cooking and preserve the green color.", "Drain thoroughly.", "Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.", "In a mixing bowl, combine the carrots, black beans, and green beans.", "Toss together until well mixed.", "Drizzle with half the Oregano Vinaigrette and mix thoroughly.", "Place a small pile of salad mix in the center of 6 small plates.", "Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad.", "Drizzle a little vinaigrette on each stack and serve.", "If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate."]

* Per serving · 4 servings · Values may vary.