Potato, Asparagus & Onion Salad with Champagne Vinaigrette

Total Time
45 Mins
Serves
4
Meal
Course

Total Time

Prep Time
15 Mins
Cook Time
30 Mins
Total Time
45 Mins

Nutrition

Calories
222 cal
Total Fat
15 g
Polyunsaturated Fat
2 g
Cholesterol
1 mg
Sodium
38 mg
Carbohydrates
21 g
Dietary Fiber
4 g
Protein
5 g

Ingredients

Champagne Dijon Vinaigrette

  • 1/2 shallot, coarsely chopped
  • 1/8 cup champagne vinegar
  • 1/4 cup olive oil, or to taste
  • 1/4 tablespoon Dijon mustard
  • Salt and pepper to taste

Note: More dressing might need to be made if you prefer a heavily-dressed salad.

Salad

  • 8 fingerling potatoes, yellow
  • 24 asparagus spears, ends trimmed
  • 1 red onion, small, sliced 1/2-inch thick
  • 1 head frisee lettuce, small
  • Manchego cheese, shaved

Note: To be served with Walnut-Crusted Crispy Chicken Breast

Preparation

  1. 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.
  2. 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.