Asparagus And Mozarella Salad

Recipe Ingredients

1 lb	454g / 16oz	Medium-size asparagus stalks - peeled
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Champagne or white wine vinegar - - (to 2 tbspns)
		Dijon mustard - to taste
		Minced garlic - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Fresh mozzarella - cut into sticks about 1/4" wide and 1" long
2		Vine-ripened tomatoes - sliced very thin
4 oz	113g	Wafer-thin slices (rounds) of salami
1/4 cup	59ml	Slivered roasted red bell pepper - from the jar

Recipe Instructions

Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1-inch long pieces; set aside.

Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.

Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6664 broadcast 04-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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