B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette

From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

• Ready In: 12 mins
• Serves: 8

Ingredients

• 1  tablespoon white wine vinegar (15 mL)
• 1⁄2 teaspoon Dijon mustard (2 mL)
• 1⁄4 teaspoon salt (1 mL)
• 1⁄3 cup olive oil (75 mL)
• 2  tablespoons  snipped chives (30 mL)
• 1  bunch  thin asparagus
• 8  cups mesclun (2 L)
• 12  slices smoked salmon, preferably B.C. wild

Directions

1. Partially fill a large frying pan with water. Bring to a boil over high heat.
2. Fill a bowl with ice water.
3. In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
4. Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
5. Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.