Fresh California Asparagus Salad With Beets, Oranges and Olives

From - Bidwell Street Bistro

24 pieces large size asparagus, stalks trimmed
1 large red beet, cooked, cooled and peeled
2 navel oranges, cut into segments
24 kalamata olives, quartered
1-1/2 cups Epic Roots mache
kosher salt
ground black pepper
1/2 cup balsamic vinegar
3/4 cup + 1 Tablespoon extra virgin olive oil
1 teaspoon dijon mustard

Bring 2 quarts salted water to a boil. Have ready a bowl of ice water.
Cook asparagus until just tender and plunge immediately into ice
water. Drain and reserve. Make the vinaigrette by whisking together
the balsamic vinegar and dijon mustard. Slowly add in 3/4 cup extra
virgin olive oil while whisking constantly. Season to taste with
kosher salt and ground black pepper.
Cut the beets into 1/4" dice. In a medium mixing bowl, combine the
beets, oranges and olives. Toss with 1 Tablespoon extra virgin olive
oil and season to taste with kosher salt and ground black pepper.

To serve: Season the asparagus with kosher salt and ground black
pepper. Arrange six pieces around the plate. Toss the mache with some
of the balsamic vinaigrette and place a bit in the center of each
plate. Place some of the beet mixture over the asparagus.

Source: <http://www.kovr13.com/04apr04/dr041304.htm>



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