Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

Ingredients

• 1 pound asparagus white green trimmed cut into (2-inch) pieces
• 0.3 teaspoon pepper black freshly ground
• 2 ounces gorgonzola divided crumbled
• 0.5 teaspoon lemon zest grated
• 5 ounce the salad mixed
• 2 tablespoons olive oil extra virgin extra-virgin
• 2.3 teaspoons salt divided
• 2 tablespoons shallots minced
• 2 tablespoons balsamic vinegar white

Equipment

• bowl
• whisk

Directions

1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender.
2. Drain and rinse asparagus under cold water; drain.
3. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
4. Combine asparagus and greens in a large bowl.
5. Drizzle with dressing; toss gently to coat.
6. Sprinkle with remaining 1/4 cup cheese.