A refreshing salad accented by a distinctive Spanish cheese.
Servings8
Prep Time
Ingredients
Salad:
1lbsfresh asparagus
5tbspSherry-Orange Vinaigrette, divided
1(5 ounce) packagespring mix
28clementine or orange sections
1/3cupdiagonally sliced green onions
1/2cupshaved Manchego cheese
Sherry-Orange Vinaigrette:
1/3cupextra virgin olive oil
3tbspsherry vinegar
3tbspfresh squeezed orange juice
2tspSugar
1/2tspKosher Salt
1/2tsporange zest
1/8tspWhite Pepper
1/8tspground cumin
Instructions
Break off tough ends of asparagus as far down as stalk snaps easily. Wash thoroughly. Remove scales if sandy or tough. Bring small amount of water to a boil in Dutch oven or skillet. Arrange asparagus in steamer basket; cover. Steam just until tender (5-6 minutes). Drain. Place in cold water to stop cooking. Spread out to dry on paper towels. Refrigerate, covered. Prepare Sherry-Orange Vinaigrette.
To Serve: Arrange greens in large bowl. Toss with 3 tablespoons vinaigrette. Divide greens evenly among 8 chilled salad plates. In same bowl, toss asparagus with 2 tablespoons vinaigrette. Divide asparagus evenly among greens. Arrange 3-4 clementine sections on each salad; sprinkle with green onion slices and cheese shavings. Drizzle each salad with small amount of remaining vinaigrette. (All vinaigrette will not be used).
Sherry-Orange Vinaigrette
In small bowl, whisk all ingredients together until well blended. Vinaigrette can be refrigerated, covered, for up to 2 weeks.