Ingredients
8 ounces asparagus
Mixed salad greens or other small lettuce leaves of choice
1 cup arugula
2 heirloom tomatoes, sliced
12 black olives, pitted and chopped
1 Tbsp. toasted pine nuts
Dressing
1 teaspoon lemon-infused olive oil
1 Tbsp. olive oil
1 teaspoon whole grain mustard
2 Tbsp. balsamic vinegar
Sea salt and pepper
Instructions
Serves 4
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