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:

I LOVE this salad, in large part due to the delicious variety of greens it includes. I use an organic mix of frisee, spinach, purple cabbage and arugula. then we add crispy pancetta, hazelnuts, steamed asparagus, and soft asiago cheese. Yum!

The Dressing:

The dressing on this salad is basically a White Balsamic Vinaigrette, but we also add just a touch of chipotle chili powder. Delicious! To make this dressing I use the best white balsamic vinegar ever: Prelibato White Balsamic Vinegar. Seriously, this stuff is so good you can drink it out of the bottle!

Such a Beautiful Spring Salad:

Healthy, delicious and beautiful, you can’t ask for more than that!

Do You Love Salads and Need More Recipes?

Take a look at this collection…

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)

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5 from 1 vote

Spring Salad with Asparagus and Honey Chipotle Vinaigrette

A lovely spring salad

Course Salad

Cuisine American

Keyword easy lunch recipe, light recipe

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

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
• ½ cup soft asiago, grated on large holes of cheese grater
• 4 asparagus spears, cut into 1" pieces and blanched
• ⅓ cup roasted Hazelnuts, sometimes called Filberts

Honey Chipotle Vinaigrette:

• ⅓ cup high quality extra virgin olive oil
• 3 T White Balsamic
• 1 T honey
• ½ tsp ground chipotle chili powder
• sea salt, one generous pinch
• few turns freshly ground pepper

Instructions

Salad Prep

• 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:

• Place all ingredients in a glass container and whisk or shake. Lightly dress greens and toss. Serve.

Notes

Note: if you wish to leave out the chipotle, feel free to serve this salad with a basic white balsamic vinaigrette (linked above)