Grilled Vegetables and Summer Greens with Shallot Vinaigrette

Name: Grilled Vegetables and Summer Greens with Shallot Vinaigrette
Total time: 40 min
Ingredients: 6 tablespoons extra-virgin olive oil; 3 tablespoons sherry vinegar; 2 tablespoons chopped tarragon; 2 tablespoons minced shallot; 1 1/2 tablespoons grainy mustard; Kosher salt; Pepper; 1 pound thin asparagus; 4 heirloom tomatoes, quartered lengthwise; 2 medium zucchini, halved lengthwise; 2 unpeeled Hass avocados—washed, quartered and pitted; 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 5 ounces mixed baby greens, such as baby kale and mustard greens (8 cups); 1/4 cup toasted hazelnuts, chopped

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Total: 40 minutes

Servings: 7

Cost: $6.43 /serving

Author : Curtis Stone

Grilled Vegetables and Summer Greens with Shallot Vinaigrette

Instructions

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Step 1

In a medium bowl, whisk all of the ingredients until well blended.

Step 2

Light a grill. In a large bowl, toss the asparagus, tomatoes, zucchini, avocados and oil; season with salt and pepper. Grill over moderately high heat until tender, 2 minutes for the asparagus and avocados and about 5 minutes for the tomatoes and zucchini. Cool.

Step 3

Arrange the greens on a platter. Drizzle with 3 tablespoons of the vinaigrette and top with the hazelnuts. Serve with the grilled vegetables and the remaining vinaigrette.

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