2 Tablespoons MECCA Blenheim Apricot White Balsamic Vinegar
1 Garlic Clove minced
Salt to taste
Whisk ingredients together and set aside for salad assembly.
Strawberry Basil Puree
1 Cup Strawberries
1 Handful Fresh Basil
Blend together in a Cuisinart or blender.
For the Salad Assembly Grill a small bunch of Asparagus – trimmed and tossed in Olive Oil. Grill on direct heat for 3-4 minutes a side. Watch closely to ensure not to overcook. Arrange a layer of Red Romaine on the base of the plate. Place a small stack of the grilled asparagus off to one side. Top with finely diced strawberries and crumbled Chevre Goat Cheese, or any other cheese you desire. Dress with the Strawberry Basil Vinaigrette and ENJOY!