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

1. 1

   Preheat oven to 400F.

2. 2

   Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl.

3. 3

   Slowly whisk in olive oil.

4. 4

   Line asparagus on baking sheet lined with parchment paper and brush with olive oil.

5. 5

   Roast for six minutes.

6. 6

   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.

7. 7

   Cambozola and pine nuts.

8. 8

   Stir vinaigrette and adjust seasoning if desired; drizzle over salads.

9. 9

   Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz.

10. 10

    Cambozola and place in hot oven just to soften and warm cheese.

11. 11

    Place four triangles around each salad and serve.

No additional tips available.