1/2 cup extra virgin olive oil
4 tablespoons white balsamic vinegar
Salt to taste
1 pound white asparagus, cut into 1-inch lengths and cooked
1 small head Belgian endive, shredded
1 cup cooked cannelloni beans
1/2 cup thinly sliced fennel
1/4 cup toasted pine nuts
1/4 pound gorgonzola cheese, crumbled
Whisk the dressing ingredients together and set aside.
In a salad bowl toss together all the ingredients except the nuts and cheese.
Pour the dressing over the salad and toss well. Add the nuts and toss again. Lastly add the cheese and toss gently.
This recipe is featured on show 2102 – White Asparagus.
This recipe is featured on Episode 2102 of Season 21.
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