Name: Roasted Asparagus and Arugula Salad with Shallot Vinaigrette
Yield: 6 Servings
Ingredients: 1/3 cup minced shallots (about 2 large); 2 tablespoons fresh lemon juice; 2 tablespoons Sherry wine vinegar; 2 teaspoons grated lemon peel; 1 1/2 teaspoons Dijon mustard; 1/3 cup extra-virgin olive oil; 1 pound slender asparagus, tough ends trimmed; 6 cups (lightly packed) arugula (about 5 ounces); 3 tablespoons chopped fresh chives; 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

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