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Arugula, Mozzarella and Grilled Asparagus Salad
- 2 bunches asparagus
- 1/3 cup plus ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 2 Tbsp sherry vinegar
- 3 bunches fresh baby arugula
- 8 oz fresh Mozzarella
- Kosher or Maldon salt
- Fresh cracked black pepper
Trim the woody ends off the asparagus and peel each stalk with a vegetable peeler. Coat asparagus with the 1/4 cup olive oil. Season with salt and pepper and place on a hot grill (about 10 minutes, turning a couple of times). Squeeze lemon juice over the grilled asparagus and set aside. For the dressing, combine the remaining olive oil and sherry vinegar. Cut the mozzarella into 6 thick slices. In a large salad bowl toss the arugula with enough dressing to coat. Place arugula on plates and top each with a slice of cheese and a few stalks of grilled asparagus.
