Asparagus, Tomato and Pine Nut Salad
1/2 pound fresh asparagus, trimmed, 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 asparagus, tomatoes and pine nuts. In a small bowl, blend together garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour dressing over vegetables, season with salt and pepper and toss to coat.
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