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

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
  • 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
  • 13
    cup toasted pine nuts
  • 4
    slices toasted german bread (e.g. whole rye, "Fitnessbrot," sunflower seed or pumpernickel)
  • 2
    tablespoons butter
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DIRECTIONS

  • Preheat oven to 400°F.
  • Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
  • Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
  • 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.
  • Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
  • 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.
  • Place four triangles around each salad and serve.
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