1. Preheat oven to 400°F. 2. Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil. 3. Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes. 4. Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts. 5. Stir vinaigrette and adjust seasoning if desired; drizzle over salads. 6. Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese. 7. Place four triangles around each salad and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
