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Asparagus, Roasted Red Pepper And Arugula Salad
Ingredients:
| 2 tbsp | FOR THE WHITE BALSAMIC VINAIGRETTE: white balsamic vinegar | 30 mL |
| 1 tbsp | FRENCH'S® Dijon Mustard | 15 mL |
| 6 tbsp | extra virign olive oil | 90 mL |
| Kosher salt and freshly ground pepper | ||
| 1 lb | FOR SALAD: asparagus, touch woody ends snapped off | 500 g |
| 5 oz | baby arugula salad blend | 150 g |
| 1/2 cup | roasted red bell pepper, thinly sliced | 125 mL |
| 1/3 cup | Kalamata olives, pitted and finely chopped | 75 mL |
| 1/2 | small red onion, finely chopped | 1/2 |
Directions:
FOR WHITE BALSAMIC VINAIGRETTE: IN a small bowl whisk together the vinegar and mustard. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste.
FOR THE SALAD: BRING a medium pot of salted water to a boil. Add asparagus and cook until vibrant green and tender-crisp, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and set aside.
ON each plate, place a bed of arugula. Layer the asparagus on top. Arrange the peppers on top of the asparagus. Generously drizzle with the vinaigrette to taste. Garnish with the olives and red onions.
