Mixed Greens with roasted asparagus and apple
24 thin asparagus spears, ends trimmed
1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
2 (5 ounce packages) mixed baby greens
1 Golden delicious apple, quartered cored and diced
4 ounce Gruyere cheese, cut into thin ribbons with
vegetable peeler.
Preheat oven to 400 F.
Arrange asparagus spears in single layer on large baking sheet. Drizzle with
1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat.
Roast asparagus spears 30 minutes turning once. Let cool 5 minutes.
Meanwhile, whisk remaining 1/3 cup olive oil, 1/4 cup rice vinegar,
2 tablespoons honey and minced garlic in small bowl to blend.
Place mixed baby greens in large bowl and add vinaigrette to greens and
toss to coat. Mound salad on each of eight plates.
Top salad with diced Golden Delicious apple and Gruyere cheese dividing
equally. Arrange roasted asparagus spears on top. (For the cook in I
served this from a large salad bowl.)
Source: USENET rec.food.cooking - 2000