Roasted Vegetable Salad

By shauna

Ingredients

• 1 lb. Tiny New Potatoes
• 8 oz. Asparagus Spears
• 3/4 C. Grape Tomatoes
• 6 C. Mixed Salad Greens
• 1 oz. Asiago Cheese, Shaved
• 1/4 C. Olive Oil
• 1/4 C. White Wine Vinegar
• 1 Tbsp. Fresh Thyme, Basil, & Oregano
• 1 Garlic Clove, Minced
• 1/4 tsp. Dijon-Style Mustard
• Kosher Salt & Freshly Ground Black Pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 425. In a screw-top jar, combine olive oil, vineger, 1 Tbsp. finely chopped red onion, herbs, garlic, mustard, salt & pepper; Cover & shake well. Cut potatoes in half, then toss with 2 Tbsp. of Fresh Herb Viniagrette. Roast potatoes for 30 min, stirring once halfway through roasting. Meanwhile, cut asparagus into 2 in. pcs, then add along with tomatoes & additional 2 Tbsp. of viniagrette to potatoes; roast for 10 min. more, stirring once. To serve, arrange salad greens on lg. platter. Top with vegetables, prosciutto, shaved Asiago, & remaining vinaigrette.