To prepare dressing, puree shallots, vinegar and Dijon until smooth. Slowly add oil in a thin stream until dressing is emulsified; cover and refrigerate until ready to serve.
Toss potatoes in a little olive oil and roast at 400°F for 30 minutes or until soft. Grill onion over medium heat for 10 minutes or until soft. Add asparagus to grill and cook for a few minutes to lightly char. Toss vegetables with a small amount of dressing. Garnish with shaved cheese and serve immediately.
“This salad is full of good stuff including cucumber, salty feta, briny olives, dill and California walnuts. It also includes a super easy dressing which can be bulked-up with extra flavors or kept totally low key with the classics like lemon juice and dried dill.” – Liz Schoch, Inspector Gorgeous
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