1 bunch asparagus spears
Trim asparagus stalks, breaking off tough ends. Blanch asparagus in boiling water for 1 minute. Cool in ice water to stop cooking; drain well. In a large stainless steel bowl, combine vegetables and cheese. Drizzle with olive oil and vinegar. Season with salt and pepper to taste. Place mesculin salad on a cold plate, top with vegetable mixture and serve.
4 roasted garlic cloves
1 /2 cup marinated mushrooms
1/2 cup roasted peppers
cielingini mozzarella- 2 small pieces, each cut in half
1/4 cup red onion julienned
1/2 cup grilled eggplant
salt and freshly ground black pepper to taste
10 ounce package mesculin salad mix
Note: Roasted garlic cloves, marinated mushrooms, roasted peppers, cielingini mozzarella and grilled vegetables are available at many specialty stores or delis. Cielingini is fresh very small mozzarella cheese balls.
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