SPARGELFEST SALAD (GRILLED ASPARAGUS & BEET SALAD W/ HONEY M

Spargelfest Salad (Grilled Asparagus & Beet Salad W/ Honey M image

Provided by NcMysteryShopper

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

20 pencil-thin asparagus spears, washed and trimmed
2 tablespoons olive oil
2 tablespoons vinegar (preferably German)
2 teaspoons honey (preferably German)
2 teaspoons sweet mustard (preferably German)
2 tablespoons fresh lemon juice
3 tablespoons minced shallots
salt and pepper, to taste
3/4 cup olive oil
6 cups european mixed salad greens, pre-washed and trimmed
1 (19 ounce) jar red beets, balls drained (preferably German)
4 ounces sliced paper-thin black forest-style ham or 4 ounces german prosciutto
6 ounces crumbled german cambozola cheese, divided
1/3 cup toasted pine nuts
4 slices toasted german bread (e.g. whole rye, "Fitnessbrot," sunflower seed or pumpernickel)
2 tablespoons butter

Steps:

Preheat oven to 400°F.
Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
Place four triangles around each salad and serve.

Nutrition Facts : Calories 745.9, Fat 63.5, SaturatedFat 11.5, Cholesterol 30, Sodium 758.9, Carbohydrate 34.9, Fiber 6.3, Sugar 14.6, Protein 14