Spring Salad Of Roasted Asparagus, Goat Cheese, And Toasted Pine Nuts

• 3 tablespoons balsamic vinegar, divided
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon hot water
• 8 whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
• 1 pound asparagus, ends trimmed
• 1/8 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper, divided
• 4 cups spring salad greens
• 1 tablespoon pine nuts, toasted
• 1 ounce crumbled goat cheese

1. Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside.
2. Preheat oven to 450u0b0. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper; roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze.
3. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts and goat cheese. Drizzle salad with remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. Serve immediately.

balsamic vinegar, mustard, extravirgin olive oil, water, beets, salt, freshly ground black pepper, spring salad greens, pine nuts, goat cheese

Taken from www.myrecipes.com/recipe/spring-salad-of-roasted-asparagus-goat-cheese-toasted-pine-nuts (may not work)