Asparagus and Prosciutto over Mixed Greens with Blood Orange Vinaigrette

This is an easy and delicious salad that I served before spaghetti and meatballs a few days back. Of course like a dummy, I took the picture before the vinaigrette was added but we all know what salad dressing looks like right? Right. Also this is a pretty powerful dressing so use sparingly until you give it a taste.

Ingredients for the salad

2 pieces of asparagus per serving

2 pieces of prosciutto per serving

mixed greens of your choice

olive oil and salt (for roasting the asparagus)

shaved Asiago cheese

Ingredients for the vinaigrette

6 tablespoons of blood orange vinegar

2 tablespoons of a honey Dijon mustard

2 tablespoons or very finely minced shallot

2/3 cup of almond oil

salt and pepper to taste.

Directions: Preheat the oven to 400 degrees. Sprinkle the asparagus with olive oil and salt and place on rimmed cookie sheet. Roast for about 10 minutes or until about half way soft. Remove from the oven and set aside to cool. When cool, wrap the prosciutto around the stalks (two per serving).  Place greens on the individual plates and lay two pieces of the asparagus prosciutto wraps on top. Place the shaved Asiago on top of that. For the vinaigrette place all ingredients into a bowl except for the almond oil. Slowly whisk the almond oil in until emulsified.



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