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Side Dish

Spring salad featuring blue cheese

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Vinaigrette Dressing
1 tablespoon whole grain mustard
1 small shallot, minced
2 ounces white balsamic vinegar
6 ounces extra virgin olive oil
Kosher salt to taste
Fresh ground pepper
1 tablespoon chopped parsley

1 whole romaine heart, cut it in half; separate the leaves
6 spears grilled asparagus
1 handful toybox cherry tomatoes, cut in half
1 tablespoon dried cranberries
3 to 4 ounces crumbled Point Reyes Blue Cheese


Mix mustard, shallot and vinegar. Add the olive oil slowly and stir until emulsified. Add parsley, salt and pepper to taste and set aside

Toss the leaves with the vinaigrette and garnish with the remaining ingredients.

Add a couple of twists of black pepper if you like.

Serves 2.

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