• 18 Belgian endive leaves
• 3 c. mixed baby greens
• 6 edible flowers, for garnish
• Pine nuts, for garnish
• Lemon zest, for garnish
To prepare pesto: Using a blender or food processor, purée cilantro, Parmesan, olive oil, pine nuts and garlic into a smooth paste. The finer the paste, the more successful the shaping of the quenelles will be.
To prepare vinaigrette: In a medium bowl, whisk together olive oil and vinegar and season to taste with salt and pepper.
To prepare salad: Using a steamer, steam asparagus until crisp-tender, about 2 to 4 minutes, then immediately plunge into cold water; drain (if preparing in advance, refrigerate cooked asparagus until about an hour before serving, then set it out to reach room temperature).
On each serving plate, fan out 3 Belgian endive leaves and place 2 asparagus stalks in each of the leaves. Add about 1/2 cup baby greens at base of endive on each plate and garnish with an edible flower.
Prepare a quenelle by using two spoons to shape about 1 to 1½ tablespoons pesto into an oval shape. Place the quenelle next to the endive on plate.
Drizzle 1 tablespoon of vinaigrette across each plate of asparagus and greens. Top each salad with a sprinkle of pine nuts and some lemon zest and serve immediately.
Nutrition information per serving:
Calories 162 Fat 13 g Sodium 92 mg
Carbohydrates 8 g Saturated fat 2 g Calcium 120 mg
Protein 6 g Cholesterol 3 mg Dietary fiber 5 g
Diabetic exchanges per serving: 1 vegetable, ½ medium-fat meat, 2 fat.