Asparagus Salad

• 3 cups balsamic vinegar
• 1 head radicchio, julienned
• 1 bunch fresh spinach, cleaned and chopped
• 2 heads endive, julienned
• 1 bunch watercress
• 1 bunch arugula, cleaned and stems cut back
• 6 shallots, diced
• 24 spears pencil asparagus, blanched and refreshed
• 3 plum tomatoes, quartered
• 1/4 tablespoon olive oil
• 1 carrot, peeled and shaved into strips with peeler

1. In a saucepan reduce balsamic vinegar until thick and malty.
2. Place in a squirt bottle.
3. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula.
4. Toss until mixed well.
5. Set aside.
6. In a small bowl, combine shallots, asparagus and the tomato.
7. Add just a touch of balsamic reduction and the olive oil.
8. Mix to coat the vegetables.
9. On a plate, place salad mix, then asparagus mixture, then carrot strips.
10. Top with a light squirt of balsamic reduction and salt and pepper serve

balsamic vinegar, head radicchio, fresh spinach, endive, watercress, arugula, shallots, pencil asparagus, tomatoes, olive oil, carrot

Taken from www.foodnetwork.com/recipes/asparagus-salad-recipe.html (may not work)