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Grilled Asparagus and Beet Salad with Honey Mustard

(Spargelfest Salad)

Serves 4

Ingredients:

20 young, pencil-thin asparagus spears, washed and trimmed
2 tbsp olive oil
2 tbsp German vinegar
2 tsp German honey
2 tsp German sweet mustard
2 tbsp fresh lemon juice
3 tbsp minced shallots
salt and pepper, to taste
3/4 cup olive oil
6 cups European Salad mix, pre-washed and trimmed 1 (19 oz) jar German red beet balls, drained
4 oz sliced paper-thin Black Forest-style ham or German prosciutto
6 oz crumbled German Cambozola cheese, divided
1/3 cup toasted pine nuts
4 slices toasted German bread (e.g. whole rye, "Fitnessbrot," sunflower seed or pumpernickel)
2 tbsp butter

Preparation:

Cover baking sheet with parchment paper, line asparagus on paper and brush with olive oil. Roast in preheated oven at 400 degrees F for six minutes. Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small bowl. Slowly whisk in olive oil to blend.

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; sprinkle salads with 2 oz Cambozola and pine nuts. Stir vinaigrette and adjust seasoning if desired; drizzle over salads. Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz Cambozola and place in hot oven just to soften and warm cheese. Place four triangles attractively around each salad. Enjoy with a glass of crisp German Riesling wine.

Grilled Asparagus and Beet Salad with Honey Mustard

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