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.