The Salad Master - DDV Culinary

Asparagus, Orange and Endive Salad2 1/2 cups diagonally sliced asparagus2 cups rinsed, dried and torn endive leaves2 large oranges, sliced into rounds1 red onion, thinly sliced1/3 cup raspberry vinegar2 tablespoons canola oil1 tablespoon orange juice1 tablespoon white sugarsalt and pepper to tasteTo a large pot of boiling water, add the asparagus. Blanch for1 minute; drain, and plunge asparagus into a bowl of cold water.Drain again and dry.In a large bowl, combine the asparagus, endive, oranges, andred onion.Whisk together the raspberry vinegar, canola oil, orange juice,sugar and salt and pepper. Add dressing to the asparagus endivemixture; toss well and serve.Asparagus, Orange and Endive Salad 10