Mixed Greens with Roasted Asparagus & Tarragon Vinaigrette
MIXED GREENS WITH ROASTED ASPARAGUS
1/2 cup pine nuts
1 1/2 pounds asparagus
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper, freshly ground
Tarragon Vinaigrette (below)
8 ounces mixed baby greens
3 tablespoons shallot, minced
2 tablespoons tarragon wine vinegar
1 teaspoon dried tarragon
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1/3 cup extra virgin olive oil
Preheat oven to 350 degrees.
Place pine nuts on a baking sheet and roast in preheated oven 8-10 minutes until golden. Remove from oven and cool. Increase oven temperature to 400 degrees.
Wash asparagus and snap off woody stems. Place asparagus on a baking sheet. Toss with oil. Sprinkle with salt and pepper. Spread asparagus in a single layer. Roast in preheated oven 5-10 minutes or until tender-crisp. Remove from oven.
Prepare vinaigrette. Shake all ingredients together in a jar and shake. Or whisk together in bowl.
To assemble: In large bowl, toss mixed greens with enough vinaigrette to coat. Arrange on 8 salad plates. Arrange a few asparagus spears on each plate and sprinkle with the toasted pine nuts.
To prepare ahead: You can make the vinaigrette up to 2 days ahead and store, covered in refrigerator. Return to room temperature and whisk to recombine Serve as directed above. You can roast the asparagus early in the day. Cool to room temperature and cover until ready to serve.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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