Salad of Asparagus, Mâche, Endive and Orange Vinaigrette
1. Bring a large saucepan of water to a boil. Add asparagus, and reduce heat to low. Cook, uncovered, for 3 to 8 minutes, depending on size and freshness of asparagus, or just until tender. Drain, and rinse with cold water to stop the cooking. Drain again, and place on paper towels to absorb excess moisture.
2. Mix orange zest and juice with vinegar, oil, salt and pepper in a bowl, and taste for seasoning.
3. To serve, place endive and asparagus on salad plates. Top with mâche, and drizzle with dressing of choice. Serve at room temperature.
This salad that's bursting with spring flavor calls for a light white, such as the slightly citrus Guenoc Sauvignon Blanc from California