Asparagus and Pear Salad with Roquefort Cheese

Asparagus and Pear Salad with Roquefort Cheese

This is a great salad - full of flavor and 'bite'. Of course you can replace the mustard greens and dandelion with mixed greens or any other type of lettuce, but I think their distinct flavor really complement the crisp, sweet pears and sharp cheese.

Ingredients:	1 serving
3-4 pc	asparagus spears
1 pc	mustard leaf, large
1 c	dandelion greens
1/4 c	watercress
1/2 pc	small pear, sliced
little	lemon juice
little	red onion, thinly sliced
1 T	Roquefort cheese, crumbled
some	walnuts to sprinkle
little	oil
to taste	salt
to taste	pepper
Dressing:
2 T	extra virgin olive oil
1 T	(Alessi) white balsamic vinegar
1/2 t	whole grain Dijon mustard
1/2 t	honey
pinch	herbs de province
to taste	salt
to taste	pepper
Tools:
1	sauce pan
1	fry pan

• Mix all dressing ingredients vigorously with a whisk or fork to create an emulsion; set aside.
• Slice the pears and sprinkle with lemon juice to prevent oxidation; set aside.
• Snap off the woody part of the asparagus and cut 1.5 in pieces on an angle. Blanch the pieces in boiling salted water; heads about 20 sec.; stalks about 35 sec. Shock in ice water to start cooking process; drain; pat dry and set aside.
• Wash and spin dry mustard greens, dandelion greens and watercress. Remove rib in mustard green and cut 1/2 in strips. cut dandelion greens in to 1 1/2 in pieces. Combine all in a bowl and set aside.
• Heat oil in a pan over high heat. Add asparagus pieces and toss in the pan just to get a bit of color, about 30-40 seconds. Season with a little salt and pepper.
• Toss the greens and red onion with about 2/3 of the dressing - you may not need Take care not to add too mall the dressing.
• Toss the pears in the remaining dressing and place on the greens.
• Top with asparagus pieces.
• Crumble Roquefort cheese.
• Sprinkle with walnuts.

Enjoy!