For Vinaigrette

• zest of ½ Meyer lemon
• juice of 1 Meyer lemon
• 1 shallot, finely minced
• 1 tsp Dijon mustard
• salt & pepper
• ½ cup olive oil

For Salad

• ½ bunch asparagus, ends trimmed
• salt & pepper
• olive oil
• ½ cup frisée
• ¼ cup julienned radicchio
• 1 tbsp chopped fresh basil
• ½ tbsp minced chives
• 1 cup fresh peas, blanched (boiled in salted water, 1 minute)
• 1 fresh mozzarella ball, sliced

Make Vinaigrette

1. Whisk together lemon zest, lemon juice, Dijon mustard, salt and pepper
2. Slowly drizzle in ½ cup olive oil, whisking constantly. Whisk until emulsified, about 5 minutes

Blanch & Grill Asparagus

1. Preheat a clean grill or grill pan to high
2. Bring a pot of salted water to a boil. Trim ends of asparagus (the ends will snap at their natural breaking point) and blanch, 2 minutes
3. Remove to a bowl of ice water to "shock" and stop the cooking process
4. Drain and transfer to a bowl. Drizzle with olive oil and season with salt & pepper
5. Place on grill (or grill pan) and cook about 2 minutes, turning with tongs to sear all sides

Assemble Salad

1. Remove to a large bowl and toss with vinaigrette
2. Add frisée, radicchio, basil, chives and blanched peas. Toss to coat
3. Mound on a plate and top with sliced, fresh mozzarella. Give the cheese a light sprinkle of salt & pepper. Finish with a drizzle of olive oil