Niçoise Asparagus Salad

Total time: 25 minutes
    Capers, black olives and cherry tomatoes add lots of flavor to this salad.  I used mâche or lamb's lettuce which appears every spring.  Use spinach or other greens if not available. The green garlic is marinated in the vinaigrette to soften its bite.

 Ingredients:

• 6oz (180gr) asparagus
• 2 tbs capers
• 10 black olives, dry-cured Greek, Kalamata, or other
• 10 small mozzarella balls
• 6 cherry tomatoes
• 4 green garlic  substitute 3 green onions and 1 clove garlic
• 3oz (90gr) mâche (lambs lettuce) or other spring green
• Vinaigrette:
• 1 tbs white Balsamic vinegar
• 1 tsp Dijon-style mustard
• 3 tbs good olive oil
• 1 tbs snipped, fresh tarragon   substitute 1 tsp dried

 Instructions:

• The asparagus: 
• Snap off ends of asparagus.  Roll cut asparagus in 1.5 inch (4 cm) lengths. 
• Fill a large saucepan half full of water and bring to a boil over high heat. 
• When boiling, drop in asparagus and parboil for 2 minutes. 
• Drain and immediately plunge into a bowl of cold water. 
• Drain and fill with cold water again. 
• When cool, drain and spread them on paper towels and pat dry. 
• The vinaigrette: 
• In a small bowl mix mustard and vinegar. 
• Slowly drizzle in oil, whisking until emulsified.  Add tarragon.
• The salad: 
• Trim and thinly slice green garlic, including green tops.  Put into a large salad bowl. 
• Add half the vinaigrette and stir well.  Let marinate for 15 minutes.
• Wash and spin dry the mâche or other greens.
• Cut the cherry tomatoes in half.
• Pit olives if needed and cut in half
• To finish:
• Add mâche to green garlic and toss well to combine. 
• Divide and arrange on two plates. 
• Arrange asparagus, tomatoes and Mozzarella on salad.
• Sprinkle olives and capers on top. 
• Drizzle with a bit more vinaigrette and serve, any remaining vinaigrette on the side.