Spargelfest Salad
Serves 6
  1. 2 teaspoons Sue BeeĀ® Honey
  2. 20 pencil-thin asparagus spears
  3. 4 slices toasted german bread
  4. 1/3 cup toasted pine nuts
  5. 6 ounces crumbled german cambozola cheese
  6. 4 ounces sliced paper-thin black forest-style ham
  7. 1 (19 ounce) jar red beets
  8. 6 cups european mixed salad greens
  9. 3/4 cup olive oil
  10. 3 tablespoons minced shallots
  11. 2 tablespoons fresh lemon juice
  12. 2 teaspoons sweet mustard
  13. 2 tablespoons vinegar
  14. 2 tablespoons olive oil
  15. 2 tablespoons butter
  16. salt and pepper
  1. Preheat oven to 400 F.
  2. Combine Sue Bee Honey, vinegar, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
  3. Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
  4. Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
  5. Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
  6. Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
  7. Place four triangles around each salad and serve.
Sue Bee Honey