Asparagus is a delicious flowering spring vegetable and believe it or not was once classified in the lily family, along with garlic and onions. See what you can learn in 20 seconds on Google? For the next few months I will pretty much be tossing asparagus into everything, starting with this Spring Salad with Asparagus and Honey Chipotle Vinaigrette!
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Spring Salad with Asparagus and Honey Chipotle Vinaigrette on white platter with wood serving spoons

The Greens:

I LOVE this salad, in large part due to the delicious variety of greens it includes:  an organic mix of frisee, spinach, purple cabbage and arugula. .

 

Greens on a white pate to be used in Spring Salad with Honey Chipotle Vinaigrette

 

The Rest…

Salty pancetta…

 

Pancetta, before cooking, to be used in Spring Salad with Honey Chipotle Vinaigrette

…roasted hazelnuts …

Roasted Hazelnuts for use in Spring Salad with Honey Chipotle Vinaigrette

…soft Italian Asiago…

Spring Salad with Honey Chipotle Vinaigrette

…and blanched asparagus spears.

Spring Salad with Honey Chipotle Vinaigrette

 

The Dressing:

Then this salad is drizzled in the most amazing Honey Chipotle Vinaigrette made with olive oil, honey, chipotle chili powder (affiliate link)…

Spring Salad with Honey Chipotle Vinaigrette

…and my favorite vinegar of all time, this White Balsamic (affiliate link) by the Malpighi Family of Italy!  (I also like this one)

Spring Salad with Honey Chipotle Vinaigrette

When combined you have a sweet, spicy dressing that is perfection on this mouth watering salad.

Spring Salad with Honey Chipotle Vinaigrette

Gorgeous even before it’s dressed!

Spring Salad with Honey Chipotle Vinaigrette

The Recipe: Spring Salad with Asparagus and Honey Chipotle Vinaigrette

You will need: White Balsamic vinegar  (I also like this one) and chipotle chili powder. (affiliate links)

Print
Spring Salad with Asparagus and Honey Chipotle Vinaigrette
Prep Time
20 mins
Total Time
20 mins
 

A lovely spring salad with a little kick.

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
Salad Ingredients:
  • 4 cups organic greens, I use a mix of frisee, spinach, arugula and cabbage
  • 4 thick slices pancetta, cooked and chopped
  • 1/2 cup soft asiago, grated on large holes of cheese grater
  • 4 asparagus spears, cut into 1" pieces and blanched
  • 1/3 cup roasted Hazelnuts, sometimes called Filberts
Honey Chipotle Vinaigrette:
  • 1/3 cup high quality extra virgin olive oil
  • 3 T White Balsamic
  • 1 T honey
  • 1/2 tsp ground chipotle chili powder
  • sea salt, one generous pinch
  • few turns freshly ground pepper
Instructions
Salad Prep

  1. Cook pancetta until crispy, place on paper towels until cool then chop. Set small pot of water to boil. Cut asparagus into 1" pieces. Place asparagus into boiling water for three minutes. Strain and rinse with cold water, set aside. If the hazelnuts you purchased are raw, toast them by placing them in a pan on medium heat till they are toasted. Allow to cool and then use fingers to peel off the brown skin. Grate cheese. Place all ingredients on a platter and toss.

Honey Chipotle Vinaigrette Prep:
  1. Place all ingredients in a glass container and whisk or shake. Lightly dress greens and toss. Serve.

 

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