View Recipe

My Store: Store Details (change)

DIRECTIONS

Prepare the Walnut Vinaigrette. In a jar with a tight lid, combine the walnut oil, vinegar, onion, water, honey, Dijon mustard, salt, and pepper. Cover and shake well, then refrigerate up to 1 week.
In a large saucepan, bring a small amount of lightly salted water to a boil. Add the potatoes. Reduce heat, cover, and simmer 12 to 15 minutes or just until the potatoes are tender; drain well.
Wash the fresh asparagus (if using). If desired, use a vegetable peeler to scrape off the scales. Snap off the woody bases at the point where the spears snap easily; discard the bases. Cut the asparagus into 1-1/2-inch pieces. In a medium-size saucepan, bring a small amount of lightly salted water to a boil. Add the fresh or frozen asparagus. Reduce heat, cover, and simmer 2 to 5 minutes or until the asparagus is crisp-tender; drain well.
In a large bowl, combine the potatoes, asparagus, and cherry tomatoes. Shake the vinaigrette well; pour over the potato mixture. Toss gently to coat. Cover and refrigerate at least 4 hours or overnight.
To serve, arrange the lettuce on salad plates. Spoon the potato mixture on top of the lettuce. Sprinkle with the walnuts. Garnish with the chive blossoms, if using.