Chef-boy-i-be Illinois' Salad Of Grilled Asparagus And Spinach

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lb asparagus, trimmed
• 5 tablespoons olive oil
• salt & freshly ground black pepper
• 4 ounces roquefort blue cheese
• 1 tablespoon dijon mustard
• 2 tablespoons cider vinegar
• 3 tablespoons walnut oil, plus extra
• walnut oil, for drizzling
• 7 ounces baby spinach leaves
• 1/2 cup walnut halves, toasted

Recipe

• 1 toss asparagus with 2 tablespoons of the olive oil and the salt and pepper.
• 2 over medium high heat in grill pan, grill the asparagus, turning occasionally until tender, about 8 minutes. set aside.
• 3 in large bowl, mash the cheese with a fork. mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese. stir in the vinegar, then whisk in the walnut oil and remaining olive oil.
• 4 season the dressing with salt and pepper, then add the spinach leaves and asparagus and toss to coat. add a handful of the toasted walnuts.
• 5 serve immediately.