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Print this recipe Spinach and Asparagus Salad with Shaved Egg and Red Wine Vinaigrette Serves 4

  • ¼ cup olive oil
  • 1 tablespoon Kimberley Cabernet Wine Vinegar
  • 1 tablespoon Dijon mustard
  • Salt and fresh-ground black pepper to taste
  • 1 pound young spinach leaves, de-stemmed and washed
  • 3 fresh farm eggs
  • Baguette, country loaf or rye bread
  • 2 tablespoons olive oil
  • Salt to taste
  • 16 spears of medium-sized asparagus
    In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Set aside.
    Set oven to 375 degrees.
  3. In small pot, bring to boil several cups of water, place eggs in the water and cook for nine minutes. Remove eggs, and crack on the edge of a bowl and then cool off in ice water for 4-5 minutes. Remove outer shell and set-aside until cool.
  4. Using your hands, tear bread into bite-size pieces and toss in oil olive and salt. Bake croutons in oven for 15 minutes or until golden brown and crispy on the outside and slightly soft inside. Set aside (plan on 4-6 pieces of crouton for each serving of salad).
  5. Break off the tough bottom of the spears and discard. Peel the asparagus from the tip down. Place asparagus on a baking sheet and using a pastry brush, lightly baste asparagus with olive oil and season with salt.
  6. Set oven at broil. Put sheet of asparagus under broiler (4-6 inches) and cook 2-3 minutes until soft and lightly colored. Remove from oven and let stand (plan to cook spears about five minutes before you are ready to serve the salad).
  7. In large bowl, place spinach. Add croutons and drizzle with red wine vinaigrette. Toss the salad until well coated with vinaigrette.
  8. To serve, divide asparagus into four portions and place on individual plates. Top with dressed spinach. Using a kitchen knife, coarsely chop the eggs and place on top of salad.
Recipe courtesy of Cory Schreiber, International Culinary School, Art Institute of Portlandback to top