Ingredients

Asparagus Salad
½ C Golden Raisins (Sultanas)
12 Asparagus Spears, trimmed
½ tsp Chopped Garlic
2 T Olive Oil
1 Shallot, peeled and sliced thin
¼ cup Pine Nuts
Salt and Pepper
4-4oz Ovaline Sized Balls Fresh Mozzarella

Vinaigrette
1 Whole Roasted Red Pepper
2 Whole Shallots
1 Clove Garlis
¼ cup Extra Virgin Olive Oil
2 tsp Red Wine Vinegar
1 tsp Dijon Mustard
1 tsp Tomato Puree

Method
Soak the raisins in water for 15 minutes & drain. Meanwhile, blanch the trimmed asparagus spears in heavily salted, rapidly boiling water for 1-2 minutes, and then drain and shock in ice water. Roast the pine nuts in a preheated 325°f oven for about 5 minutes, or until golden brown. In a sauté pan, add the chopped garlic and sliced shallots and sauté in olive oil over medium heat until soft. Add raisins, pine nuts and asparagus and sauté briefly, seasoning with salt and pepper and set aside to cool. For the vinaigrette, place all ingredients into a blender and blend until emulsified. Cut mozzarella into small medallions and arrange in a circle on a plate. In a mixing bowl, combine asparagus mixture and dressing, mix and then arrange on top of cheese slices. Enjoy