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Asparagus and Strawberry Salad with Balsamic and Basil

Author - Gena Hamshaw
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Ingredients

  • 5 large stalks asparagus cut into 2 inch pieces
  • 1 cup halved or quartered fresh strawberries
  • 6 cups fresh greens mesclun, baby spinach, romaine, mache -- all of these will be just fine
  • 1/4 cup tightly packed fresh basil
  • 1 tablespoon olive oil
  • 1 1/2 tabelspoons balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp agave or maple syrup
  • Sea salt and pepper to taste

Instructions

  • Bring a small pot of water to boil. Add the asparagus and blanch for 1-2 minutes, till the stalks are still crunchy, but bright green and just tender enough to be palatable to you.
  • Slice the basil into thin ribbons and, in a large bowl, combine the greens, asparagus, basil, and strawberries.
  • Whisk together the oil, vinegar, mustard, syrup, and salt/pepper. Toss with the greens. Serve.
  • Makes 2 appetizer sized or 1 sizable salad.