Roasted Asparagus Salad with Blue Cheese Vinaigrette

Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup fresh dill
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon coarse black pepper
• 1 1/2 cups vegetable oil
• 3/4 cup crumbled blue cheese
• 2 pounds asparagus, trimmed
• Olive oil
• Sea salt
• Crumbled blue cheese or thin blue cheese slices
• Toasted chopped walnuts
• Fresh dill

Directions

1. Place vinegar, dill, mustard, honey, salt and pepper in blender jar.
2. Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.
3. Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.
4. Preheat oven to 400°F.
5. Place asparagus in a single layer in a 13x9-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roll pan both and forth until asparagus are coated with oil. Bake 20 minutes or until tender-crisp.
6. Drizzle asparagus with Blue Cheese Vinaigrette Dressing, top with blue cheese, toasted walnuts and fresh dill.

Serves: 8-10

Test Kitchen Tip: Save time by roasting asparagus ahead and refrigerating. They taste great served cold with dressing. Use any leftover dressing over a garden salad.