Contributed by, Laryn Callaway of Organic Bistro Whole Life Meals
4 handfuls washed and dried salad greens (baby spinach, baby chard, baby arugula, mesclun mix)
8 asparagus spears, blanched
Parmagiano cheese (in a block to shave)
1/4 cup walnut halves and pieces
1/4 cup shelled, cooked edamame (soybeans)
2 hard boiled eggs, shelled and roughly chopped
Walnut oil Vinaigrette:
4 tablespoons olive oil
2 tablespoons walnut oil
1 navel orange cut in half
ground black pepper to taste
Arrange greens on individual salad plates, one handful on each. Cut asparagus spears into 2 inch lengths, place over salad greens. Sprinkle walnuts and edamame over salad. Shave nice 3 inch curls of Parmagiano - 4-5 - on to each salad. Add roughly chopped hard boiled eggs to each plate.
In a mason jar with a lid, put all oils, squeeze both halves of navel orange into jar, add black pepper to taste. Shake vigorously until combined. Drizzle over salads and set the rest on the table to use during dinner.
This salad can be a meal unto itself. It is really nice with a light pasta dish or fish. The spring greens and asparagus take advantage of two of spring's best fresh vegetable choices.