Bright with fresh mint, this light salad boasts a wonderful lemony dressing.
1 bunch asparagus
½ cup toasted, chopped hazelnuts
1 tablespoon freshly-chopped mint
3 tablespoons olive oil
3 tablespoons freshly-squeezed lemon juice
2 tablespoons Champagne or apple cider vinegar
1 teaspoon honey
Grana cheese shavings
Sea salt and fresh ground pepper
1. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
2. Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Garnish with Grana cheese shavings.