Spargelfest Salad (Grilled Asparagus & Beet Salad W/ Honey M

• 20 pencil-thin asparagus spears, washed and trimmed
• 2 tablespoons olive oil
• 2 tablespoons vinegar (preferably German)
• 2 teaspoons honey (preferably German)
• 2 teaspoons sweet mustard (preferably German)
• 2 tablespoons fresh lemon juice
• 3 tablespoons minced shallots
• salt and pepper, to taste
• 34 cup olive oil
• 6 cups european mixed salad greens, pre-washed and trimmed
• 1 (19 ounce) jar red beets, balls drained (preferably German)
• 4 ounces sliced paper-thin black forest-style ham or 4 ounces german prosciutto
• 6 ounces crumbled german cambozola cheese, divided
• 13 cup toasted pine nuts
• 4 slices toasted german bread (e.g. whole rye, "Fitnessbrot," sunflower seed or pumpernickel)
• 2 tablespoons butter

1. Preheat oven to 400F.
2. Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl.
3. Slowly whisk in olive oil.
4. Line asparagus on baking sheet lined with parchment paper and brush with olive oil.
5. Roast for six minutes.
6. Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz.
7. Cambozola and pine nuts.
8. Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
9. Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz.
10. Cambozola and place in hot oven just to soften and warm cheese.
11. Place four triangles around each salad and serve.

pencilthin, olive oil, vinegar, honey, sweet mustard, lemon juice, shallots, salt, olive oil, european mixed salad greens, red beets, paper, cambozola cheese, nuts, bread, butter

Taken from www.food.com/recipe/spargelfest-salad-grilled-asparagus-beet-salad-w-honey-m-169262 (may not work)