Woodlotâ€™s chef/owner David Haman served this delicious asparagus saladÂ at Toronto Taste.
Makes 8 servings
1. Blanch asparagus in boiling salted water for one minute. Chill in ice water, pat dry and refrigerate.
2. Wash and dry mache. Whisk oil, lemon juice, honey and poppy seeds for lemon dressing.
3. For sherry vinaigrette whisk mustard with vinegar. Combine oils and whisk into vinegar. Refrigerate.
4. To compose salad toss asparagus with hazelnuts, sherry vinaigrette, season to taste and arrange on plates. Toss mache with lemon dressing. Season and arrange on top of asparagus. Using a rasp, finely grate cheese all over salad.