Dressing
- 1 tablespoon honey
- 1 bunch fresh basil
- 1 teaspoon grainy mustard
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
Salad
- 2 slices sourdough bread
- 2 cups mustard greens
- 1 pint cherry tomatoes, cut in half
- 2 red bell peppers, seeded and halved
- 10 asparagus spears
- 2 zucchini, cut in half lengthwise
- 2 garlic cloves, crushed
- 3 tablespoon olive oil
How to Make the Dressing
- Add all ingredients to measuring cup and whisk to continue.
- Set aside.
How To Make the Salad
- Pre-heat grill to high.
- In a saucepan, heat the oil over medium and stir in the garlic and heat for one minute.
- Brush the bread slices with the garlic butter and set aside.
- Toss red pepper, asparagus and zucchini in olive oil and salt and pepper.
- Place the peppers, asparagus, zucchini and bread on the hot grill.
- Grill the bread for 2-3 minutes. Grill the vegetables 3-4 minutes and then flip and grill for 3-4 minutes more.
- Remove from heat and chop both the bread and vegetables into bit sized pieces.
- Add the mustard greens and tomatoes to a large salad bowl and top with grilled veggies and bread.
- Add the dressing and toss to combine.
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