Mixed Greens with Roasted Asparagus & Tarragon Vinaigrette

​It's spring in North Carolina so that means plenty of asparagus! 

I love to roast it, steam it or even eat it straight out of the garden.  Lately I find myself craving a big old salad and had this old gem of a recipe from Milwaukee Journal Sentinel in my to make files..  

Any sturdy lettuce is good here. I used something I found locally at a farm when I got the asparagus. I have no idea what tarragon vinegar is; so have used a white wine vinegar or any light bodied vinegar with excellent results.

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
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TARRAGON VINAIGRETTE
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.
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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.