Mesclun Greens with Asparagus and Lemon Vinaigrette

The inspiration for this salad came from a website I found called finedinings.com - check it out if you want. I forgot to take a pretty picture of this salad with the asparagus stacked up like lincoln logs around the salad... oh well. My dad said it looked ready to start a fire.

For six servings:

48 asparagus logs

12-18 oz. package of mesclun greens

1 recipe lemon vinaigrette (see below)

Cut the asparagus into 4-inch pieces. Steam until tender (but on the crisp side), about 6 minutes. Plunge into ice water, drain well, and toss with some of the dressing.

Arrange 8 asparagus spears on each plate in lincoln log squares and put the greens inside the squares and drizzle with dressing.

Lemon vinaigrette dressing:

3/4 c. olive oil

1/3 c. grated parmesan cheese (optional)

3 Tbs. fresh lemon juice

1 shallot, minced

2 tsp. dijon mustard

1/2 tsp. dried thyme

1 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

Shake all ingredients together in a jar with a tight-fitting lid. Bring to room temperature and shake vigorously before serving.