Summer’s End Salad

Time & Yield

Time: 25 Minutes
Yield: 2 Servings

Ingredients

SALAD

• 3 1/2 cups micro-arugula (or baby arugula)

• 1/2 bunch white asparagus

• 1 cup blackberries

• 2 tablespoons pine nuts (or pistachios)

• 1 Pomegranate (or 1 Cup Pomegranate Arils)

DRESSING

• 2 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar

• 1 1/2 tablespoons of mint, finely chopped

• 1 clove of garlic, pressed

• sea salt

• black pepper

Instructions

1. Rinse and dry the arugula.  Set aside.

2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, and a pinch of salt.  Place in refrigerator until ready to serve.

3. Trim the woody ends off of asparagus.  Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper.  Cut into 1/2 inch pieces.

4. Assemble the salad by combining the arugula, pomegranate arils, asparagus, blackberries and pine nuts in a large bowl.  Add amount of salad dressing desired.  Toss well and serve.

Source: A House in The Hills