Chef-Boy-I-Be Illinois' Salad of Grilled Asparagus and Spinach

Ingredients

• 1 lb asparagus, trimmed
• 5 tablespoons olive oil
• salt & freshly ground black pepper
• 4 ounces roquefort blue cheese
• 1 tablespoon Dijon mustard
• 2 tablespoons cider vinegar
• 3 tablespoons walnut oil, plus extra
• walnut oil, for drizzling
• 7 ounces baby spinach leaves
• 1/2 cup walnut halves, toasted

Directions

1. 1

   Toss asparagus with 2 tablespoons of the olive oil and the salt and pepper.

2. 2

   Over medium high heat in grill pan, grill the asparagus, turning occasionally until tender, about 8 minutes. Set aside.

3. 3

   In large bowl, mash the cheese with a fork. Mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese. Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.

4. 4

   Season the dressing with salt and pepper, then add the spinach leaves and asparagus and toss to coat. Add a handful of the toasted walnuts.

5. 5

   Serve immediately.