ASPARAGUS CHOPPED SALAD WITH MEYER LEMON DRESSING

ASPARAGUS CHOPPED SALAD WITH MEYER LEMON DRESSING image

Yield 2-4

Number Of Ingredients 19

Meyer Lemon Dressing
Â¼ cup freshly squeezed Meyer lemon juice (or 3 tablespoons freshly squeezed lemon juice)
1 tablespoon freshly squeezed orange juice
Â½ teaspoon finely grated lemon zest
1 tablespoon red wine vinegar
2 tablespoon prepared mayonnaise
1 heaping tablespoon whole grain mustard
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup olive oil
Salad
Salt and pepper
16 spears fresh asparagus, trimmed
5 cups mesclun or argula greens
Â½ pint grape tomatoes, halved
8 ounces aged white cheddar cheese, cut into Â½-inch dice
1 English cucumber, cut into ÃÂ½-inch dice
Â½ cup pitted and coarsely chopped black olives
1 cup canned chickpeas, drained, rinsed and drained again

Steps:

Whisk together the lemon juice, orange juice, zest, vinegar, mayonnaise, mustards, honey and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Heat a grill to high or a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, turning once, for crisp tender. Remove and cut on the bias into 1-inch long pieces. Combine the meclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat, season with salt and pepper. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with pita chips