Asparagus Chopped Salad With Meyer Lemon Dressing

• Meyer Lemon Dressing
• A1/4 cup freshly squeezed Meyer lemon juice (or 3 tablespoons freshly squeezed lemon juice)
• 1 tablespoon freshly squeezed orange juice
• A1/2 teaspoon finely grated lemon zest
• 1 tablespoon red wine vinegar
• 2 tablespoon prepared mayonnaise
• 1 heaping tablespoon whole grain mustard
• 2 teaspoons honey
• Salt and freshly ground pepper
• 1/4 cup olive oil
• Salad
• Salt and pepper
• 16 spears fresh asparagus, trimmed
• 5 cups mesclun or argula greens
• A1/2 pint grape tomatoes, halved
• 8 ounces aged white cheddar cheese, cut into A1/2-inch dice
• 1 English cucumber, cut into AA1/2-inch dice
• A1/2 cup pitted and coarsely chopped black olives
• 1 cup canned chickpeas, drained, rinsed and drained again

1. Whisk together the lemon juice, orange juice, zest, vinegar, mayonnaise, mustards, honey and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
2. Heat a grill to high or a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, turning once, for crisp tender. Remove and cut on the bias into 1-inch long pieces.
3. Combine the meclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat, season with salt and pepper. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with pita chips

lemon dressing, freshly squeezed meyer, freshly squeezed orange juice, lemon zest, red wine vinegar, mayonnaise, whole grain mustard, honey, salt, olive oil, salad, salt, fresh asparagus, grape tomatoes, aged, cucumber, black olives, chickpeas

Taken from www.epicurious.com/recipes/member/views/asparagus-chopped-salad-with-meyer-lemon-dressing-58391916 (may not work)