Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach

• 1 lb asparagus, trimmed
• 5 tablespoons olive oil
• salt & freshly ground black pepper
• 4 ounces roquefort blue cheese
• 1 tablespoon Dijon mustard
• 2 tablespoons cider vinegar
• 3 tablespoons walnut oil, plus extra
• walnut oil, for drizzling
• 7 ounces baby spinach leaves
• 12 cup walnut halves, toasted

1. Toss asparagus with 2 tablespoons of the olive oil and the salt and pepper.
2. Over medium high heat in grill pan, grill the asparagus, turning occasionally until tender, about 8 minutes.
3. Set aside.
4. In large bowl, mash the cheese with a fork.
5. Mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese.
6. Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.
7. Season the dressing with salt and pepper, then add the spinach leaves and asparagus and toss to coat.
8. Add a handful of the toasted walnuts.
9. Serve immediately.

olive oil, salt, blue cheese, mustard, cider vinegar, walnut oil, walnut oil, baby spinach, walnut halves

Taken from www.food.com/recipe/chef-boy-i-be-illinois-salad-of-grilled-asparagus-and-spinach-303779 (may not work)