Mesclun Salad with Lemon Vinaigrette
Asparagus spears arranged "Lincoln Log style" and filled with Mesclun salad

I like to arrange the asparagus spears into a 'Lincoln log' square and put the greens in the square. 
I created this unique gourmet creation, it is included in my 8 course Baked Salmon Roulade Dinner Menu

Prep Time: 30 min    Total Time: 30 min    Servings: serves 2

Ingredients:

16 Asparagus spears, pencil size
6 ounce package mixed greens

Instruction:

Trim the asparagus spears to 4-inches long, steam until tender crisp; plunge into an ice bath, drain well and toss with a small amount of dressing (recipe below). Arrange 8 spears on each plate in 'Lincoln log' squares.

Put salad greens in a bowl, drizzle with dressing and give them a toss, place inside the Lincoln log squares, garnish plate with a small amount of dressing for decoration and serve this beautiful entree.

Lemony Vinaigrette Dressing

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon Kosher salt
freshly cracked black pepper
3/4 teaspoon fresh Thyme leaves

Combine ingredients and stir lightly, do not emulsify or shake, leave it clear for the best presentation.

Wine recommendation: Pinot Gris; Chardonnay