Asparagus and Smoked Salmon Salad
There is something so refreshing about a crisp salad on a warm spring day. It feels good to eat a light and refreshing meal after the heavy, hearty dishes of winter. This can either be a starter or a light lunch.
In mixing bowl, add vinegar, mustard, shallot, lemon zest, salt, pepper, dill, and chives. Slowly whisk in olive oil. Then whisk in yogurt and refrigerate.
Preheat oven to 375°. Place cubed bread on sheet pan and toast until golden brown, flipping bread half way through to toast evenly (about 8-10 minutes). In a large pot, bring water, seasoned with salt, to a boil. Add Asparagus and cook until tender (about 4-5 minutes). Remove asparagus and plunge into ice water to stop asparagus from cooking. Slice asparagus in thirds.
In a serving bowl arrange frisee, add croutons, salmon, field greens, asparagus, and eggs. Drizzle salad with yogurt dressing and sprinkle with remaining chives.