3 Cups Mixed Baby Salad Greens
2 Pounds Asparagus, snapped and peeled
¼ Cup Kings Balsamic Vinegar
2 Cloves Garlic, minced
3 Tablespoons Kings Extra Virgin Olive Oil
1/3 Cup Minced Shallots
1/4 Cup Lemon Juice
2 Teaspoons Musette Dijon Mustard
1/3-1/2 Cup Olive Oil
2-3 Tablespoons Chopped Parsley
Salt & Pepper
1 Cup Shredded Meadowkass Spring Gouda
1 Cup Pitted Bing Cherries
1. Combine garlic, shallots, Dijon mustard, lemon juice, and 3 tbsp of ZOE olive oil and Monari Aged balsamic vinegar.
2. Brush onto asparagus and grill 2-3 minutes until marked, cut into 2” bias pieces. Keep warm.
3. Toss salad greens with prepared dressing, organize on prepared salads on plates and garnish with grilled asparagus, shredded Gouda and pitted Bing Cherries.
4. Garnish with fresh chopped parsley.