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Spring Salad with Asparagus and Honey Chipotle Vinaigrette

A lovely spring salad with a little kick.
Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 20 minutes
Total Time 20 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.