Mia's Summer Salad

A delicious and local recipe using fresh, seasonal lettuce from Shillingford Organic and Chris Eaton's hand-picked asparagus for the perfect snap!

Difficulty:

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 4

Vegetarian BBQ Salad

Ingredients

Add the balsamic vinegar to a small saucepan and bring to a boil over medium heat. Allow to boil until reduced by half, about 3 minutes.
Pour into a bowl and add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

Bring a large pot of water to the boil and add asparagus, allowing to boil until tender crisp (4-5 minutes)
Meanwhile, fill a mixing bowl with ice and cold water. Drain the asparagus and immediately transfer into the ice water. Rest for 10 seconds and then drain.
Transfer into a bowl with the lettuce, tomatoes and walnuts.
Drizzle with the homemade vinaigrette dressing and toss lightly
Sprinkle over half of the Cornish Blue and the sunflower seeds. Save the rest of the Cornish Blue for when you’re plating up.