This salad was like medicine after a long winter’s nap. There are a lot of nutrients in this delicious and very simple salad.
Snap the woody bottoms off of asparagus and place on a cookie sheet. Add a handful of pine nuts over the asparagus. Drizzle with truffle oil (or olive oil) and sprinkle on salt and pepper. Roast at 400 degrees for five minutes.
Meanwhile place a handful of spinach and arugula in a bowl. Drizzle with truffle or olive oil, a dash of red wine vinegar, and sprinkle with salt and pepper and mix.
Top with sliced muenster cheese (the kids used to call it Monster cheese) or one could easily substitute goat cheese or any other favorite cheese.
Top with asparagus and pine nuts. And there you go, a simple and scrumptious lunch!
This salad would pare nicely a cool Chenin Blanc or Pinot Grigio. Happy Spring!
Farmgirl School 
Yummy!! I drizzle olive oil over asparagus with a little salt and pepper and mozzarella cheese, then bake. Adding that to some spinach and arugula sounds even better.
Isn’t it wonderful to have the asparagus back? We had one bold spear emerge, only to be destroyed by our record-breaking freeze of a few days ago. But now it’s warm again and I’m expecting an asparagus eruption any day. One of the joys of spring!
I was even excited to see dandelions! I put them in that evening’s soup. Fresh food! Hurray!