I had a version of this salad at a brunch my daughter's mother-in-law and I hosted for her for her college graduation. Loved it, and have tinkered with it until it's reached this particular evolution. It's a great side to a casual summer dinner featuring something grilled, and served on the back deck. It also lends itself well to all sorts of modifications, depending on what fresh fruit is available, but this is one I keep going back to. —Kayb
What You'll Need
olive oil, divided
watermelon balls (drained)
diced fresh mozzarella
Rinse asparagus and snap off bottoms of spears. Peel bottoms of spears if needed. Put on foil lined cookie sheet, drizzle with 2 tbsp. of olive oil, and roast at 450 for about 8 minutes, until crisp tender. Remove to a large oval platter, arranging with tips pointing toward both ends; set aside.
Using a small melon baller, scoop out a cup of watermelon balls. Put in a colander to drain while dicing the remainder of the melon and the mozzarella.
Whisk together in a large mixing bowl the remaining olive oil and the balsamic vinegar. Add in the fruit and diced cheese, and toss lightly to combine. Spread or mound fruit on top of asparagus. Sprinkle grated parm over the top.
Depending on season, substitute diced ripe peaches, cherries and blackberries. Add a teaspoon of sugar to the dressing to make up for the tartness of the cherries and blackberries. I have also substituted lemon or lime juice for the balsamic vinegar, depending on the fruit and what it's accompanying.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!