Ingredients
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DRESSING
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1/2 cup
extra virgin olive oil
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4 tablespoons
white balsamic vinegar
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Salt to taste
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1 pound
white asparagus, cut into 1-inch lengths and cooked
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1
small head Belgian endive, shredded
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1 cup
cooked cannelloni beans
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1/2 cup
thinly sliced fennel
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1/4 cup
toasted pine nuts
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1/4 pound
gorgonzola cheese, crumbled
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Ingredients
Directions
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Whisk the dressing ingredients together and set aside.
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In a salad bowl toss together all the ingredients except the nuts and cheese.
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Pour the dressing over the salad and toss well. Add the nuts and toss again. Lastly add the cheese and toss gently.
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