Asparagus Salad

Recipe Ingredients

3 cups	711ml	Balsamic vinegar
1		Radicchio head - julienned
1		Fresh spinach - cleaned, chopped
2		Endive heads - julienned
1		Watercress
1		Arugula - cleaned, and
		Stems cut back
6		Shallots - diced
24		Pencil asparagus spears - blanched, refreshed
3		Plum tomatoes - quartered
1/4 tablespoon	3.8ml	Olive oil
1		Carrot - peeled, and
		Shaved into strips with peeler
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.

In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.

On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9552) - from the TV FOOD NETWORK

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