You are here: Home » Recipes » Potato, Asparagus and Onion Salad with Champagne Vinaigrette Potato, Asparagus and Onion Salad with Champagne Vinaigrette Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 40 mins Roasted fingerling potatoes are tossed with asparagus, red onion and a bright Champagne vinaigrette. PrintEmail Ingredients Champagne Dijon Vinaigrette:1/2 -- shallot, coarsely chopped1/8 cup champagne vinegar1/4 cup olive oil, or to taste1/4 tablespoon Dijon mustard1/2 teaspoon salt1/8 teaspoon pepperSalad:8 -- yellow fingerling potatoes24 -- asparagus spears, ends trimmed1 small red onion, sliced 1/2-inch thick1 small head frisee lettuce -- Shaved manchego cheese (optional) Instructions 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. 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.