Ingredients

3 tablespoon extra-virgin olive oil

2 tablespoon sherry vinegar

1 shallot, minced

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

12 stalks each white and green asparagus, ends trimmed (24 total)

6 thin slices serrano ham (or prosciutto), each cut into 4 strips

1 cup frisée

1 cup mixed greens

1/2 pound each seedless green and red grapes, halved

1/4 cup sliced roasted almonds

Description

Try This Tasty, Nutritious Combination From Gene Briggs, Executive Chef Of Blue And Table Restaurants In Charlotte, North Carolina. Folate In The...

View Full Recipe