Salad with Asparagus, Roasted Red Pepper, and Arugula

From My Carolina Kitchen

1 lb freshly poached asparagus, see Basic Recipe for Poached Asparagus

1 bag (5 ounces) baby arugula

1 roasted red bell pepper, thinly sliced and then chopped (about 1/2 cup)

1/3 cup Kalamata olives, pitted and chopped

1/2 small red onion, finely chopped

Double the basic recipe for a Balsamic Vinaigrette, using the grainy mustard, and set aside. I used aged red balsamic vinegar, but if you wish use a white one for this.

Prepare the Basic recipe for Poached Asparagus. Layer the asparagus in a row on top of the arugula either on individual serving plates or on a serving platter. Generously drizzle with the balsamic vinaigrette, then garnish with the roasted red peppers, red onion and olives. Grind a little freshly ground black pepper over the salad. Good served at room temperature.

Adapted from Simply Salads by Jennifer Chandler – makes 4 appetizer salads