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Tomato and Asparagus Salad with Champagne Vinaigrette
From Peace Meals
Champagne Vinaigrette:
1 clove garlic, peeled
½ cup Champagne vinegar
¼ teaspoon freshly ground pepper
Coarse salt
1 teaspoon Dijon mustard
Dash of sugar
1 cup extra virgin olive oil
Salad:
1 bunch asparagus, ends trimmed and cut on the diagonal into 1-inch pieces
1 pint cherry or grape tomatoes, halved
4 ounces crumbled herb feta cheese
Coarse salt and freshly ground pepper
Crush the garlic clove with the side of a knife blade. Transfer the clove, leaving it in one piece, to a mixing bowl. Add the vinegar, pepper and a dash of salt; allow to sit for 30 minutes. Remove and discard the garlic. Whisk in the mustard and sugar; slowly add the olive oil, whisking constantly to emulsify.
Bring water to a boil in a medium saucepan. Blanch the asparagus for 1 to 2 minutes; drain and rinse under cold water. Combine the asparagus and tomatoes in a medium bowl. Add the cheese and toss with desired amount of the vinaigrette; season with salt and pepper. Cover and refrigerate for up to 4 hours. Toss again before serving and adjust the seasonings as needed. Serves 6.
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