' Grilled Asparagus Salad w/ Viognier - Vino Mas

Grilled Asparagus Salad w/ Viognier

  • 1 pound asparagus
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt
  • Freshly  ground pepper
  • 4 lightly packed cups Salad Greens
  • 1 seedless cucumber, cut into 1/2-inch dice
  • 1 cup grape tomatoes, halved
  • 1 cup drained and rinsed canned chickpeas
  • 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
  • 8 ounces Crumbled Feta Cheese
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped tarragon
  • 1/8 tsp ground Ginger

  1. Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
  2. In a large bowl, toss the salad greens with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
  3. In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards, ginger and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Serve with Pita chips or Crusty Bread.

Adapted from Food & Wine Annual 2013

Newsletter Signup

Sign up here to stay connected!