B.C. Asparagus And Smoked Salmon Salad With Chive Vinaigrette - cooking recipe

Ingredients

1 tablespoon white wine vinegar (15 mL)
1/2 teaspoon Dijon mustard (2 mL)
1/4 teaspoon salt (1 mL)
1/3 cup olive oil (75 mL)
2 tablespoons snipped chives (30 mL)
1 bunch thin asparagus
8 cups mesclun (2 L)
12 slices smoked salmon, preferably B.C. wild

Preparation

Partially fill a large frying pan with water. Bring to a boil over high heat.
Fill a bowl with ice water.
In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.