1 hard boiled egg, sliced 1 2/3 c chopped asparagus 2 slices cooked and crumbled bacon 1/2 t Dijon mustard 1 t olive oil 1 t red wine vinegar pinch salt and pepper Boil asparagus 2 to 3 minutes, until tender yet firm. Drain. Set aside. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
Mediterranean Herb Tomato Salad | The Mediterranean Dish. Tomatoes and red onions with lots of parsley and dill, doused in citrus and olive oil. Top it with feta! Click the image to get the recipe and follow TheMediterraneanDish.com for more!