Asparagus Salad with Smoked Mozzarella

1 bunch asparagus, cooked and cut into 1 ½’ pieces

½ cup roasted red peppers, cut into strips

¼ cup shredded red cabbage

¼ cup diced smoked mozzarella or goat cheese

2 Tbls. toasted pine nuts

Start the asparagus in cold water (reserving the tips) simmer until tender about 15 minutes from start to finish.  Add the tips after 10 minutes.  Plunge in ice water after draining to prevent further cooking.

Dressing:

½ cup olive oil

1 Tbls. balsamic vinegar

1 tsp. Dijon

1 garlic clove

1 small shallot

salt and pepper to taste

Using a mini food processor add shallot, garlic, Dijon and balsamic vinegar, slowly add oil to emulsify.

Toss dressing with salad ingredients.

Smoked Salmon Spread

8 oz. smoked salmon

¼ cup celery

¼ cup red onion

1 Tbls. capers

lemon juice to taste

4 oz. cream cheese

1 Tbls. mayonnaise

dill for garnish

Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine.  Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Serve with crackers, mini bagels or stuff mini cucumbers.   Makes about 36 hors d’oeuvres. I piped out on a cracker using a small round tip and garnished with dill.

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