Blue Cheese Spring Salad

• 1 lb asparagus, trimmed and cut into 2-in . pieces
• 1 carrot, large, peeled and sliced into ribbons
• 5 ounces bibb lettuce, about one large head
• 12 cup frisee
• 2 cups romaine lettuce, torn
• 4 ounces mushrooms, your choice
• 6 radishes, thinly sliced
• 12 cup blue cheese dressing, good quality
• 14 cup blue cheese, crumbled (optional)
• 2 tablespoons almonds, sliced, toasted (optional)

1. Bring a pot of water to a boil, add asparagus and cook 1 minute, drain and cool.
2. For carrot curls, roll carrot strips into coils and soak in ice water for 10 minutes, drain.
3. (Completely optional.
4. Since I rarely dine with the queen, I generally can't be bothered).
5. Arrange salad greens on plates.
6. Top with asparagus, carrots, mushrooms, and radishes.
7. Spoon dressing over salad.
8. Add crumbled blue cheese and toasted almonds of desired.

carrot, bibb lettuce, frisee, romaine lettuce, mushrooms, radishes, blue cheese dressing, blue cheese, almonds

Taken from www.food.com/recipe/blue-cheese-spring-salad-457179 (may not work)