Fresh Mozzarella, Roasted Red Pepper and Asparagus Salad

• 6 Tbsp. white wine vinegar
• 1-1/2 tsp. chopped fresh thyme
• 1 Tbsp. chopped fresh parsley
• salt and pepper to taste
• 1 cup plus 2 Tbsp. extra virgin olive oil, divided
• 60 asparagus spears, grilled
• 3 cups julienned roasted red peppers
• 108 balls (cherry/ciliegine size) POLLY-O Fresh Mozzarella Cheese, drained
• 3 Tbsp. olive oil
• 6 qt. escarole
• 1/2 cup lemon juice

1. Mix white wine vinegar, thyme, parsley and salt and pepper.
2. Slowly whisk in 2 tablespoons of the olive oil.
3. Combine the grilled asparagus, roasted red peppers and mozzarella cheese.
4. Add the vinaigrette; toss well.
5. Heat the remaining 1 cup olive oil in a large saute pan until smoking.
6. Add escarole; saute until wilted but still bright green and crisp.
7. Stir in lemon juice; season with salt and pepper.
8. For each serving, arrange 5 asparagus spears in a star pattern in center of plate.
9. Place about 1 cup wilted escarole in center of plate.
10. Top with about 3/4 cup roasted red pepper mixture.

white wine vinegar, thyme, parsley, salt, extra virgin olive oil, red peppers, ciliegine, olive oil, escarole, lemon juice

Taken from www.kraftrecipes.com/recipes/fresh-mozzarella-roasted-red-pepper-asparagus-salad-57897.aspx (may not work)