|
Roasted Asparagus and Apple Salad
with Mixed Greens
24 thin asparagus spears, peeled and trimmed
1/3 cup plus 1 tbsp. olive oil
1/4 cup rice vinegar
2 tbsp. honey
1 garlic clove, minced
10 oz. mixed baby greens
1 apple (a green apple is best), diced, unpeeled
4 oz. Gruyere cheese cut very thinly
Preheat oven to 400. Arrange asparagus in a single layer on a baking
sheet.
Drizzle with 1 tbsp.
olive oil and salt and pepper to taste. Roast for 30 minutes,
turning
once. Let cool a little.
Whisk remaining olive oil with the vinegar, honey
and garlic in a small bowl.
Place the greens in a large salad bowl. Add vinaigrette
to the greens and
toss. Mound the greens on 6 or 8 plates.
Top the greens evenly with apple, and cheese and arrange the asparagus on top.
   
|
