Potato, Asparagus and Onion Salad with Champagne Vinaigrette

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 40 mins


Champagne Dijon Vinaigrette:
1/2-- shallot, coarsely chopped
1/8cup champagne vinegar
1/4cup olive oil, or to taste
1/4tablespoon Dijon mustard
1/2teaspoon salt
1/8teaspoon pepper
8-- yellow fingerling potatoes
24-- asparagus spears, ends trimmed
1small red onion, sliced 1/2-inch thick
1small head frisee lettuce
-- Shaved manchego cheese (optional)


  1. To prepare dressing, puree shallots, vinegar and Dijon until smooth. Slowly add oil in a thin stream until dressing is emulsified; cover and refrigerate until ready to serve.
  2. Toss potatoes in a little olive oil and roast at 400°F for 30 minutes or until soft. Grill onion over medium heat for 10 minutes or until soft. Add asparagus to grill and cook for a few minutes to lightly char. Toss vegetables with a small amount of dressing. Heat remaining olive oil in a large skillet until very hot. Garnish with shaved cheese and serve immediately.

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