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Blueberry and Grilled Asparagus Salad

Course: Salad
Author: Gaby

Ingredients

For the Salad

  • 1 bunch asparagus about ½ pound, ends trimmed
  • 1 tablespoon olive oil
  • 1 pint Blueberries
  • 4 tablespoons crumbled Goat cheese
  • 1 handful small basil leaves
  • 3 cups farmers market lettuce
  • Corn cut from the cob in chunks

For the Champagne vinaigrette

  • 2 garlic cloves finely chopped
  • 1 tablespoon Dijon Mustard
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Heat a BBQ or indoor grill over medium high heat. Drizzle the asparagus with the olive oil and transfer to the heated grill. Grill for 4-5 minutes until there are grill marks on all sides. Remove from the grill, season with salt and pepper, and set aside to cool. Once cooled, cut the grilled asparagus into 1 inch pieces.
  • In a large bowl, toss together the blueberries, goat cheese, basil leaves, lettuce and corn. Add the grilled asparagus pieces and then drizzle with the vinaigrette (recipe below) and toss to combine. Serve immediately.
  • Reserve extra vinaigrette for another use.
  • Combine all the ingredients except the olive oil in a medium bowl and whisk together. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed.