By Robert J.Matthews
1 bunch asparagus, trimmed and chopped (about 2 cups) 2 cups chopped romaine lettuce 1 avocado, diced 1 cup cherry tomatoes, halved 1⁄4 red onion, thinly sliced 1⁄4 cup crumbled feta or goat cheese (optional)
3 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 garlic clove, minced 1 teaspoon honey Salt and pepper to taste
In a large bowl, combine the chopped asparagus, romaine, avocado, tomatoes, red onion and feta (if using).
In a small bowl or jar, whisk or shake together the olive oil, vinegar, lemon juice, mustard, garlic, honey and a pinch each of salt and pepper to make the dressing.
Drizzle the dressing over the salad and toss until evenly coated.
Serve immediately or refrigerate until ready to serve. The salad holds up well for 2-3 days.