Grilled Asparagus Salad

• 1 pound asparagus
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt
• Freshly ground pepper
• 4 lightly packed cups mesclun
• 1 seedless cucumber, cut into 1/2-inch dice
• 1 cup grape tomatoes, halved
• 1 cup drained and rinsed canned chickpeas
• 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
• 8 ounces sharp white cheddar, cut into 1/4-inch dice
• 3 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon grainy mustard
• 1 tablespoon chopped tarragon
• 3 cups pita chips

1. Light a grill or preheat a grill pan.
2. Brush the asparagus with oil and season with salt and pepper.
3. Grill over high heat, turning, until tender, about 5 minutes.
4. Let cool, then cut the asparagus into 1-inch pieces.
5. In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
6. In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper.
7. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon.
8. Pour the dressing over the salad and toss.
9. Garnish with pita chips and serve.

asparagus, extravirgin olive oil, salt, freshly ground pepper, cucumber, grape tomatoes, chickpeas, olives, white cheddar, orange juice, lemon juice, red wine vinegar, mustard, grainy mustard, tarragon, pita chips

Taken from www.foodandwine.com/recipes/grilled-asparagus-salad (may not work)