Greens with Parmesan

Enjoy this salad in the autumnal months with a full bodied red
Cooking Time: n/a Makes: n/a


• Always Fresh Asparagus in Springwater
• Mixed salad leaves
• Yellow cherry tomatoes, halved
• 1/2 cup Always Fresh Red Wine Vinegar
• 1 1/2 cups Always Fresh Extra Virgin Olive Oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1 tsp Dijon mustard
• Hazelnuts, toasted
• Parmesan, shaved


Arrange salad leaves, cherry tomatoes and asparagus on a plate.

To make the vinaigrette dressing vigorously whisk the red wine vinegar, olive oil, salt, sugar, black pepper and mustard together.

Drizzle over salad and garnish with parmesan and hazelnuts.