Asparagus & arugula salad over mozzarella with mint & basil pesto

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Right, right, I know, I know, its 4th of July... I'm suppose to give you some grilling out masterpieces for you last minuet scrambling of grilling out plans and corn on the cobb marathons! Alas, I am doing the same thing, and decided to give you this recipe I made a little while back when I saw this salad in bon appetite. There is plenty of summer left for more grilling recipes and veggie burgers, in fact, we are just getting started.

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Recipe (served 4 as a side) 

Mozzarella - 1 ball, ripped into pieces

Asparagus - 1 bunch, ends trimmed and cut into 1 inch pieces

Arugula - Two handfuls, fresh

Lemon - Juice of 1 lemon

Olive oil - 1TB

Salt/pepper - to taste

Pesto

Basil - fresh, 1 packed cup, chopped

Mint - fresh, 3-4TB, chopped

Shallot - 1 chopped

Sunflower seeds - 1/4cup soaked overnight or at least 4 hours, then drained

Garlic - 3TB, chopped

 

Olive oil - A few TB, drizzled in

Salt/pepper - to taste

Place all the pesto ingredients into a food processor or blender, with 2TB olive oil. Blend until smooth, drizzling in more olive oil as needed until it is smooth. 

Rip the mozzarella into pieces and add in 2-3TB of pesto and massage the pesto in until the mozzarella is covered. Place 1TB of olive oil in a skillet over medium heat and toss in the asparagus pieces. Cook for about 5-8 minutes until soft and squeeze in the juice of a lemon. Then sprinkle with salt and pepper. Turn off the heat and then toss the asparagus in a bowl with the fresh arugula. Spread the arugula and asparagus over the mozzarella and then sprinkle with a bit more pesto and salt/pepper or lemon if needed. 

Happy 4th!!

 

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