Spring Asparagus and Strawberry Salad
By Chef Jill Aker Ray
1 pound asparagus, cut into 2 inch pieces, tough ends removed(-blanched and shocked, optional)
1 pint fresh strawberries, rinsed, stemmed and quartered
Baby greens, optional
1/2 tsp toasted sesame seeds
1/4 cup crumbled blue cheese
3 TBSP poppy seed dressing ( recipe below)
Homemade Mason Jar Poppyseed Dressing:
1 cup canola oil
1/2 cup lemon juice
1/4 cup white wine vinegar
1/2 cup honey
1 tablespoon poppy seeds
1 teaspoon Dijon mustard
1/2 teaspoon salt
Place all ingredients into a Mason jar. Place jar on lid and tighten. Shake vigorously. Store in refrigerator for up to a week. When ready to use, set out at room temperature for 30 minutes, then whisk or shake to combine again.