Shaved asparagus salad with salmon

• Gluten free

• Seafood

  • 2 Salmon, Fillets

• Produce

  • 1 thick 1 bunch thick stalk Asparagus spears
  • 1 Garlic clove
  • 1 Lemon
  • 1 Shallot, small

• Condiments

  • 2 tsp Honey
  • 1 tsp Mustard, whole grain

• Baking & Spices

  • 1 Black pepper, ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 1 large ball Burrata cheese

Found on kellysambitiouskitchen.com

Description

Ingredients

• 1 bunch thick stalk asparagus spears
• 1 large ball burrata cheese {could substitute herbed ricotta or shaved parmesan}
• ¼ cup pine nuts, toasted
• 2 salmon fillets, roasted {or cooked anyway!}
• 1 lemon, zested + juiced
• 1 garlic clove, minced
• 1 small shallot, minced
• 1 teaspoon whole grain mustard
• 2 teaspoon honey
• 1 tablespoon white wine vinegar
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ground black pepper, to taste

Directions

• combine all of the vinaigrette ingredients in small bowl + whisk well to combine, adjust seasoning to taste {salt + honey especially} + set aside.
• cut off asparagus tips set aside.
• with a veggie peeler, peel the asparagus stalks from tough end to cut end + set into a medium mixing bowl to combine with asparagus tips.
• prior to serving, toss the shaved asparagus with the vinaigrette + pine nuts.
• divide the salad onto two plates, topping each serving with torn pieces of burrata, to taste.
• lastly, lay the salmon fillets on top with a final drizzle of the vinaigrette. enjoy!