From: Chef Matthew Harding, Brio Restaurants. Yield: 1 serving.
2 oz. (3” bias-cut) grilled sliced asparagus
6 pieces seared red bell pepper
1 oz. ladle balsamic vinaigrette
5 oz. tricolore mix with arugula
2 oz. ladle Tuscan Italian dressing
2 1-oz. spoodles of red grapes, halved
1 pinch salt and pepper mix for vegetables
1 pinch salt and pepper mix for salad
½ oz. crispy lavoush strips or triangles
2 Tbsp. gorgonzola cheese crumbles
2 Tbsp. candied pecans
In a sauté pan, heat asparagus and peppers. Add 1 oz. balsamic dressing, toss to combine and remove from heat. In a mixing bowl, combine lettuce, Tuscan Italian dressing, tomatoes, grapes, salt and pepper. Toss to combine. Add crispy lavoush to salad and gently incorporate. Pile lettuce in center of a chilled bowl. Pile warm asparagus and peppers on top of lettuce, towering in the center. Top with Gorgonzola and pecans.