Greens with Parmesan

Enjoy this salad in the autumnal months with a full bodied red
Cooking Time: n/a Makes: n/a


• Always Fresh Asparagus in Springwater • Mixed salad leaves • Yellow cherry tomatoes, halved • 1/2 cup Always Fresh Red Wine Vinegar • 1 1/2 cups Always Fresh Extra Virgin Olive Oil • 1/2 tsp salt • 1/2 tsp sugar • 1/4 tsp black pepper • 1 tsp Dijon mustard • Hazelnuts, toasted • Parmesan, shaved


Arrange salad leaves, cherry tomatoes and asparagus on a plate.

To make the vinaigrette dressing vigorously whisk the red wine vinegar, olive oil, salt, sugar, black pepper and mustard together.

Drizzle over salad and garnish with parmesan and hazelnuts.

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