Purple Asparagus Salad
½ orange, zested and juiced
1 tsp. Dijon mustard
1 Tbsp. extra virgin olive oil
2 Tbsp. Champagne vinegar
⅛ tsp. salt
1 bunch Farm Direct Supply purple asparagus, trimmed and cut into 2” pieces
2 Mandarin oranges, peeled and segmented
1 cup pecans, rough chopped and toasted
⅓ cup Ricotta Salata
To make the vinaigrette, whisk orange juice, mustard, olive oil, vinegar, and salt in a small bowl until well combined and emulsified. Taste and adjust as needed.
To make the salad, combine asparagus, Mandarin orange segments, and pecans in a bowl and toss with ½ of the vinaigrette to start. If ingredients appear dry, add more vinaigrette. If everything is well coated, reserve remaining vinaigrette (it can be stored in the refrigerator for up to 1 week).
Freshly shave Ricotta Salata on top of salad, top with orange zest, and serve immediately.