Salad of Grilled Asparagus with Taleggio Cheese and Serrano Ham Recipe

  • 1/4 cup balsamic vinegar
  • 1 large shallot, finely chopped
  • 1 teaspoon sugar
  • 1 cup extra-virgin olive oil
  • 1 1/2 pounds asparagus, trimmed
  • 6 1/4-inch-thick slices Taleggio cheese or Fontina cheese (about 6 ounces)
  • 1 5-ounce bag mixed baby greens
  • 6 thin slices serrano ham or prosciutto
  • 3 tablespoons pine nuts, toasted
  1. Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
  2. Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.