Orange ginger vinaigrette
White balsamic vinegar 1/2 cup
Orange juice ½ cup
Canola oil 2 cups
Fresh grated ginger ¼ cup
Mustard, dry 2 tsp
Black pepper, ground To taste
Sugar To taste
Salt To taste
Method:
Mix all ingredients. Taste. Adjust seasoning.
Other Instructions:
Raspberry Coulis; Puree raspberries and force through a strainer.
Grilled Asparagus Salad
Asparagus, peeled 12 each
Oil As needed
Oranges, peeled cubed 2 each
Fennel seed 1 tsp
Greens 2 cups
Orange ginger vinaigrette As needed
Pancetta, sliced thin 8 each
Chevre ¼ cup
Place the oranges and fennel seed in a bowl and place in a warm spot to wake up the fennel seeds. Grill the asparagus and pancetta. The pancetta will fare up, because it is mostly fat. MMM. Be very careful. The asparagus really does not need to grill for too long, you still want a little crunch. Toss the asparagus with the oranges, greens and dressing. Plate and top with grilled pancetta and chevre.
