ASPARAGUS & MIXED GREENS SALAD

By jarren

Ingredients

• Salad:
• 1 cup pecan pieces
• 1 bunch asparagus, trimmed
• 2 tsp olive oil
• Pinch each salt and pepper
• 4 cups torn frisee
• 4 cups baby arugula
• 4 cups trimmed watercress
• 1 head Boston lettuce, torn
• Vinaigrette:
• 1/4 cup olive oil
• 3 tbsp minced shallot
• 3 tbsp lemon juice
• 2 tsp each liquid honey & Dijon mustard
• 1 1/2 tsp crushed fennel seeds or substitute 1 tbsp fresh dill
• 1/2 tsp each salt and pepper

Details

Servings 8

Preparation

Step 1

On baking sheet, bake pecans in 350F oven until lightly toasted, about 8 minutes. Let Cool.

For vinaigrette:

In a small bowl, whisk together oil, shallot, lemon juice, honey, mustard, fennel seeds, salt and pepper.

Toss asparagus with oil, salt and pepper. Bake on rimmed baking sheet in 350F oven until tender-crisp, 6 to 8 minutes. Let cool; cover and refrigerate (make-ahead: refrigerate in airtight container for up to 24 hours).

Arrange asparagus on salad plates. In large bowl, toss together pecans, frisee, arugula, watercress, Boston lettuce and vinaigrette. Divide over asparagus.
Serve immediately.