30 mL white balsamic vinegar
15 mL FRENCH'S® Dijon Mustard
90 mL extra virgin olive oil
500 g asparagus spears
150 g baby arugula salad blend
125 mL roasted red bell pepper, thinly sliced
75 mL Kalamata olives, pitted and finely chopped
0.50 small red onion, finely chopped
FOR THE WHITE BALSAMIC VINAIGRETTE: in a small bowl, whisk together the vinegar and mustard. Slowly pour the oil in a steady stream, whisking to emulsify. Salt and pepper to taste.
TOSS the rest of the ingredients together in large bowl.
DRIZZLE dressing over salad and gently mix.