Roasted Asparagus And Arugula Salad With Shallot Vinaigrette

• 1/3 cup minced shallots (about 2 large)
• 2 tablespoons fresh lemon juice
• 2 tablespoons Sherry wine vinegar
• 2 teaspoons grated lemon peel
• 1 1/2 teaspoons Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1 pound slender asparagus, tough ends trimmed
• 6 cups (lightly packed) arugula (about 5 ounces)
• 3 tablespoons chopped fresh chives
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

1. Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
2. Preheat oven to 400u0b0F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
3. Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

shallots, lemon juice, sherry wine vinegar, mustard, extravirgin olive oil, slender, arugula, fresh chives, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/roasted-asparagus-and-arugula-salad-with-shallot-vinaigrette-231723 (may not work)