3/4 cup olive oil
4 tbsp. lemon juice, divided
3 tsp. yellow mustard
3/4 cup balsamic vinegar
pinch salt
48 fresh asparagus spears
6 Bartlett pears, firm, but ripe
1/4 cup fresh tarragon
1/4 cup fresh basil
1/4 cup fresh chives
1/4 cup fresh parsley
1-1/2 cups reduced-fat crumbled feta cheese
1 cup dried cherries
1/4 cup sesame seeds
6 cups mixed field greens

In a large dressing cruet or bowl, combine oil, 3 tablespoons lemon juice, mustard and vinegar. Shake or whisk and put in refrigerator until ready to use.

In a large saucepan over medium-high heat, add some water, bring to boil, add salt and asparagus. Reduce heat to medium-low. Simmer for 3 minutes, or until crisp-tender. Remove, place in a large bowl with ice and cold water. Drain, cut spears in half lengthwise.

Core, cut pears into 1/4-inch thick slices. Add to medium bowl. Sprinkle with remaining lemon juice.

In a large bowl, gently toss together asparagus, pears, herbs, feta cheese, and cherries. Divide evenly among plates, top each with some asparagus mix and sesame seeds.

Serve with dressing on side or drizzle dressing over each salad. Wonderfully fresh Spring salad!

Submitted by: Sherry Monfils