Name: Salad of Grilled Asparagus with Taleggio Cheese and Serrano Ham
Yield: Makes 6 (appetizer) servings
Ingredients: 1/4 cup balsamic vinegar; 1 large shallot, finely chopped; 1 teaspoon sugar; 1 cup extra-virgin olive oil; 1 1/2 pounds asparagus, trimmed; 6 1/4-inch-thick slices Taleggio cheese or Fontina cheese (about 6 ounces); 1 5-ounce bag mixed baby greens; 6 thin slices serrano ham or prosciutto; 3 tablespoons pine nuts, toasted

In this dish from La Belle Vie in Stillwater, Minnesota, the asparagus could be broiled if that's more convenient.

Recipe information

Yield
Makes 6 (appetizer) servings

Ingredients

1/4 cup balsamic vinegar

1 large shallot, finely chopped

1 teaspoon sugar

1 cup extra-virgin olive oil

1 1/2 pounds asparagus, trimmed

6 1/4-inch-thick slices Taleggio cheese or Fontina cheese (about 6 ounces)

1 5-ounce bag mixed baby greens

6 thin slices serrano ham or prosciutto

3 tablespoons pine nuts, toasted

Preparation

Step 1
Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
Step 2
Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.

TagsSalad Asparagus Vegetable Fontina Cheese Dairy Leafy Greens Prosciutto Ham Meat Pine Nut Nut Starter Main Dinner Lunch Gluten Free Easy Easter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes