Asparagus, Tomato and Pine Nut Salad
1/2 pound fresh asparagus, trimmed and cut into 2" pieces 4 plum tomatoes, cored and quartered 3 tablespoons pine nuts, toasted 2 cloves garlic, minced 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil Salt and pepper
In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat. |