Insalata Asparagi Bianco

By Tony_Monteleone

Ingredients

• DRESSING
• 1/2 cup extra virgin olive oil
• 4 tablespoons white balsamic vinegar
• Salt to taste
• 1 pound white asparagus, cut into 1-inch lengths and cooked
• 1 small head Belgian endive, shredded
• 1 cup cooked cannelloni beans
• 1/2 cup thinly sliced fennel
• 1/4 cup toasted pine nuts
• 1/4 pound gorgonzola cheese, crumbled

Details

Servings 4
Adapted from ciaoitalia.com

Preparation

Step 1

Whisk the dressing ingredients together and set aside.

In a salad bowl toss together all the ingredients except the nuts and cheese.

Pour the dressing over the salad and toss well. Add the nuts and toss again. Lastly add the cheese and toss gently.