Spring Asparagus, Ham And Potato Salad - Honey Mustard Dressing - cooking recipe

Ingredients

DRESSING
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon mustard, of your choice
salt
black pepper
SALAD
3 large boiled potatoes, peeled and cut into 1-inch cubes
8 -10 asparagus cooked asparagus spears, cut into 3-inch lengths
4 slices of cooked honey roast ham, cut into strips
1/2 red onion, peeled and very finely chopped
8 cornichons, sliced (optional)
salt
black pepper
GARNISH
chopped fresh chives or chopped fresh chervil
OPTIONAL IDEAS
cooked fresh broad bean (optional)
grilled and crumbled crispy bacon (optional)
fresh peas, in their pods (optional)
stuffed green olive (optional)

Preparation

Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
Choose two attractive plates or bowls and start to assemble the salad.
Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to \"just\" mingle the ingredients together.
Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
Pour over the honey & mustard dressing - giving the salad a liberal dousing!
Season and scatter the chopped chives and/or the chopped chervil over the top.
Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
Optional ideas:
You could also add peas, broad beans, olives or crispy bacon!