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Ingredients
- 12 thin asparagus stalks, ends trimmed
- 1/2 tablespoon plus 1/6 cup olive oil
- 1/8 cup rice vinegar
- 1 tablespoons honey
- 1 garlic clove, minced
- 5-ounce packages mixed baby greens
- 1/2 Golden Delicious apple, quartered, cored, diced
- 2 ounces Gruyère cheese, cut into thin ribbons with vegetable peeler
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes.
Meanwhile, whisk remaining 1/6 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top.
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