Ingredients:1 lb asparagus 1/2 cup finely diced red onion2 cups grape tomatoes, halved 1/2 cup crumbled Bleu cheeseFor the dressing:3 tablespoons fresh lemon juice3 tablespoons champagne or white wine vinegar1 tablespoon Dijon1/2 teaspoon salt1/2 cup olive oil1/4 teaspoon sugarFreshly ground pepper to taste2 tablespoons balsamic vinegarDirections:Steam or grill asparagus 3 about minutes depending on thickness until tender crisp. Plunge into ice bath. In a small lidded jar combine all the ingredients for the dressing and shake, shake, shake. Layer the asparagus on a serving plate. I like to cut the grape tomatoes in half, scrape out the seeds and any gel. Then cut them into a small dice. Layer on top of asparagus. Sprinkle onion and bleu cheese on top. At this point, cover and put in frig until ready to serve. Then shake and pour dressing on top of salad. This makes a lot of dressing so you'll probably only use half. Save the rest for another time. It lasts a good week in the fridge.
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