Asparagus And Spring Greens Salad With Gorgonzola Vinaigrette

• 1 pound green and white asparagus, trimmed and cut into (2-inch) pieces
• 2 1/4 teaspoons salt, divided
• 2 tablespoons minced shallots
• 2 tablespoons white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) crumbled Gorgonzola cheese, divided
• 1 (5-ounce) package mixed salad greens

1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

green, salt, shallots, white balsamic vinegar, extravirgin olive oil, lemon rind, freshly ground black pepper, gorgonzola cheese

Taken from www.myrecipes.com/recipe/asparagus-spring-greens-salad-with-gorgonzola-vinaigrette (may not work)