Monday, May 23, 2011

Asparagus Blueberry Salad with Lemon Honey Vinaigarette

1 Heart Romaine Lettuce
12 Asparagus spears, grilled
1 cup fresh blueberries
3 slices prosciutto, cooked until crispy and crumbled into pieces
1/4 cup crumbled goat cheese or blue cheese crumbles
1/4 cup toasted walnuts, chopped (optional)

1 small lemon (juice)
1/4 cup extra virgin olive oil
2 tablespoons honey
1 small garlic clove, minced

Whisk all ingredients to combine. Season with salt and black pepper. Set aside.

Arrange vegetables on a serving platter. Just before serving, drizzle a generous amount of the vinaigrette all over the salad. Season with salt and black pepper. Scatter cheese crumbles, walnuts (optional), and prosciutto on top.

Serve extra dressing on the side. 


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