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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 1 tablespoon white wine vinegar (15 mL)
- 1/2 teaspoon Dijon mustard (2 mL)
- 1/4 teaspoon salt (1 mL)
- 1/3 cup olive oil (75 mL)
- 2 tablespoons snipped chives (30 mL)
- 1 bunch thin asparagus
- 8 cups mesclun (2 L)
- 12 slices smoked salmon, preferably B.C. wild
Method
- Partially fill a large frying pan with water. Bring to a boil over high heat.
- Fill a bowl with ice water.
- In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
- Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
- Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.
