Shaved Asparagus Salad with Grapefruit Vinaigrette & Oro Bailen Picual
1 pink grapefruit
¼ c SEASONS Grapefruit White Balsamic
3-4 Tbs SEASONS Oro Bailen Picual Ultra Premium Extra Virgin Olive Oil
2 Tbs minced shallot (from about 1 medium)
1 lb thick asparagus spears, tough bottoms removed
1 oz shaved Parmesan cheese
1 Tbs finely chopped fresh Italian parsley
¼ c SEASONS Marcona Almonds, chopped
SEASONS Himalayan Pink Salt
Freshly ground black pepper
Zest grapefruit to measure 1 Tbs fresh zest. Combine the grapefruit zest, Grapefruit Balsamic, shallot, and a pinch each of salt and pepper in a small bowl. Set aside.
Using a vegetable peeler, thinly slice asparagus lengthwise into strips and place in a large bowl.
Cut away peel and pith and segment the grapefruit.
Whisk the olive oil into the vinegar mixture in a thin and steady stream. Season to taste with salt and pepper.
Toss shaved asparagus with dressing, half the Parmesan, and the parsley. Adjust salt and pepper to taste. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmesan cheese shavings, Marcona Almonds and grapefruit segments.