Strawberry Poppy Seed Salad With Asparagus And Rhubarb

• 6 spears Asparagus, Ends Trimmed
• 1 Medium-sized Stalk Rhubarb
• 1 sprig Rosemary
• 1 Tablespoon Olive Oil
• 1 cup Salad Greens
• 12 Medium-sized Strawberries, Quartered
• 8 Dried Black Olives, Pitted
• 2-7/8 ounces, weight Gorgonzola Cheese (or Any Other Blue Cheese), Diced
• 4 Tablespoons Sliced Almonds, Toasted
• 6 Edible Flowers, Such As Wild Garlic And/or Pansies, For Garnish
• Balsamic Cream Reduction, For Drizzling
• FOR THE DRESSING:
• 3 Tablespoons Greek Yoghurt
• 1/2 teaspoons Poppy Seeds
• 2 teaspoons Honey
• 2 teaspoons Apple Cider Vinegar
• 1 Tablespoon Olive Oil
• Salt And Freshly Ground Black Pepper, To Taste

1. Preheat oven to 190u0b0C or 370u0b0F. Line a roasting pan with parchment paper. Slice asparagus and rhubarb into 2.5 cm (1-inch) pieces. Transfer to the roasting pan together with rosemary and sprinkle with 1 tablespoon olive oil, salt and pepper. Roast for 10-12 minutes if you like them crunchy or for 15 minutes if you like them softer.
2. Meanwhile, prepare the dressing. Combine Greek yoghurt, poppy seeds, honey, apple cider vinegar, olive oil, and whisk until smooth. Add salt and freshly ground black pepper to taste.
3. Divide salad greens between plates. Add roasted asparagus and rhubarb, quartered strawberries, black olives and gorgonzola cheese. Sprinkle with toasted almond slices. Garnish with edible flowers. Drizzle the dressing over the top of the salad followed by balsamic cream reduction. Enjoy!

stalk rhubarb, rosemary, olive oil, salad greens, strawberries, black olives, flowers, cream, dressing, greek yoghurt, poppy seeds, honey, apple cider vinegar, olive oil, salt

Taken from tastykitchen.com/recipes/salads/strawberry-poppy-seed-salad-with-asparagus-and-rhubarb/ (may not work)