Grilled Asparagus and Beet Salad with Honey Mustard | |
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(Spargelfest Salad) Serves 4 Ingredients:20 young, pencil-thin asparagus spears, washed and trimmed2 tbsp olive oil 2 tbsp German vinegar 2 tsp German honey 2 tsp German sweet mustard 2 tbsp fresh lemon juice 3 tbsp minced shallots salt and pepper, to taste 3/4 cup olive oil 6 cups European Salad mix, pre-washed and trimmed 1 (19 oz) jar German red beet balls, drained 4 oz sliced paper-thin Black Forest-style ham or German prosciutto 6 oz 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 tbsp butter Preparation:Cover baking sheet with parchment paper, line asparagus on paper and brush with olive oil. Roast in preheated oven at 400 degrees F for six minutes. Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small bowl. Slowly whisk in olive oil to blend.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; sprinkle salads 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 attractively around each salad. Enjoy with a glass of crisp German Riesling wine. |
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