Asparagus Salad with Beets and New Potatoes
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Asparagus Salad with Beets and New Potatoes
Category
Salads
Ingredients
- Asparagus spears
- Beets
- Yukon gold potatoes
- Spring mix
- 3 tablespoon Fustini’s Vinoso vinegar
- 2 tablespoon Horseradish Mustard
- salt and pepper
- 3 tablespoons Fustini’s Medium SELECT olive oil
Ingredients
Mustard Vinaigrette
Directions
- Peel asparagus and blanched for 2 minutes in lightly salted boiling water then shocked in ice water. Cook beets until just knife tender in lightly salted boiling water, then peel and slice. Cook Yukon gold potatoes until fork tender and chilled Dress each of the ingredients in a little mustard vinaigrette and plate with the potatoes and beets on the bottom followed by asparagus and some spring mix.
- Mix all ingredients together and shake to emulsify.