Fresh Asparagus is available from local growers in May and June. This is the time to try to this salad. Remember fresh asparagus can be eaten raw and none of the locally produced varieties should have wooden stalks to cut off.
Cut of the tips of asparagus and place in mixing bowl.
Use a vegetable peeler to peel the asparagus into long thin ribbons and place in mixing bowl.
Arrange vegetables on servings plates and garnish with ribbons of cheese and toasted nuts.
Place ingredients for vinaigrette in a 1-cup jar with a tight fitting lid.
Shake jar until dressing is emulsified.
Pour desired amount over salad. Vinaigrette will keep in refrigerator for up to 2 weeks.