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.

Yields: 6 Servings

Ingredients

3	tbsp	champagne vinegar
¹⁄₂	tsp	Dijon mustard
1	tsp	minced shallot
1	tsp	grated lemon zest
³⁄₄	tsp	kosher salt
¹⁄₄	tsp	Freshly ground pepper
1	tsp	chopped fresh dill
2	tsp	chopped fresh chives (divided)
¹⁄₄	c	olive oil
1	c	Stonyfield Organic Low Fat Plain Yogurt
3	slice	brioche bread (crusts trimmed and cubed)
2	lb	asparagus (2 bunches, woody ends snapped off and discarded)
1	head	frisee lettuce (cored, washed, and torn into bite sized pieces)
4	c	of mixed baby greens
16	oz	smoked salmon (two 8oz packages, cut into strips)
6		hard boiled eggs cut in wedges

Directions

Dressing

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.