2 T. extra virgin olive oil
2 T. Sicilian Lemon White Balsamic Vinegar
salt and pepper to taste
1 1/2 lbs. asparagus
2 c. baby spinach leaves
2 green onions, white and light greens
1 small carrot, peeled
1 oz. Macadamia nuts, coarsely chopped
Place the olive oil, vinegar, salt and pepper in a small jar with a lid. Shake vigorously to combine.
Snap off the tough end of the asparagus and discard. Hold the asparagus by the tips and, using a peeler, shave into long strips. Reserve the tips.
Slice the green onions in half lengthwise and roughly chop. Using the peeler shave the carrot into strips.
Place the spinach, asparagus, carrot, green onions and nuts into a large bowl. Pour the dressing over the greens and toss to coat. Arrange on a platter and serve.