1 lb. fresh asparagus, ends trimmed, cut on a diagonal in 1 inch pieces
4 tsp. balsamic vinegar
3 Tbsp. extra virgin olive oil
1 tsp. fresh lemon juice
1/2 tsp. finely chopped fresh cilantro leaves
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
6 cups mixed leafy greens
1 large carrot, thinly sliced
1/4 cup dried cherries
3/4 cup Bakery on Main Apple Raisin Walnut Granola
2 large apples, diced
1/2 tsp. fresh lemon zest
Cook asparagus in a large pot of boiling salted water until crisp, approximately 5 minutes. Drain and rinse with cold water; set aside.
In a large bowl, whisk together balsamic vinegar, olive oil, lemon juice, cilantro, sea salt and pepper. Add mixed greens and cooked asparagus; gently toss to combine, then add remaining ingredients and toss to coat.
Transfer salad to four serving dishes. Serve immediately.