Asparagus, Hazelnut And Mint Salad With Lemon Vinaigrette

• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon Maple syrup
• 1/4 teaspoon Sea salt (fine)
• 1/4 teaspoon Pepper
• 1/4 cup Extra virgin olive oil
• 1 pound Asparagus, ends trimmed, tips intact and spears cut into 1 inch pieces
• 3 cups White quinoa, cooked
• 1/3 cup Hazelnuts, cashews or almonds toasted
• 1/4 cup Scallions, thinly sliced
• 1/4 cup Fresh mint leaves rolled together and thinly sliced, packed
• 1 tablespoon Champagne vinegar or rice wine vinegar

1. Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
2. Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
3. Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
4. Season with salt and pepper and more vinaigrette to taste.
5. Serve warm or at room temperature. Serves 4-6.

lemon zest, lemon juice, mustard, maple syrup, salt, pepper, extra virgin olive oil, white quinoa, hazelnuts, scallions, fresh mint, vinegar

Taken from www.epicurious.com/recipes/member/views/asparagus-hazelnut-and-mint-salad-with-lemon-vinaigrette-56faab3dd39de6dd54278a48 (may not work)