Smoked Salmon Salad with Tillamook Garlic White Cheddar    1 thumbs up

Ingredients

16 spears asparagus, washed and trimmed

1/2 teaspoon olive oil

Salt

Freshly ground black pepper

1/2 pound new, red or white potatoes

4 ounces Tillamook Garlic White Cheddar cheese

2 teaspoons whole-grain mustard

2 teaspoons sherry vinegar

1/4 cup olive oil

1 heart of romain lettuce

4 ounces (about 1 1/4 cups) smoked salmon, flaked

2 teaspoons capers

Instructions

Preaheat the oven to 475°F.

Place the asparagus spears on a baking sheet and drizzle with the oil.  Season to taste with salt and pepper.  Bake for 5 to 8 minutes, or until the asparagus is tender.  Remove the asparagus from the pan and reserve.

Place the potatoes in a 4-quart saucepan and cover with cold water by 2 inches.  Bring to a boil, and add salt (1/2 teaspoon per quart of water).  Reduce the heat to a simmer and cook, uncovered, for 10 to 20 minutes, or until the potatoes are fork-tender.  Remove them from the water with a slotted spoon and drain.  Allow to cool to room temperature.  Cut into 1/2-inch thick slices.  Using a cheese plane or vegetable peeler, shave the block of cheese lengthwise to make long, thin ribbons. 

Whisk together the mustard and vinegar in a small bowl.  Continue to whisk while adding the oil in a slow, steady stream.  Season to taste with salt and pepper.

Assembly

Place several whole lettuce leaves on a plate.

Arrange 4 asparagus spears on each plate with equal portions of potatoes and salmon.  Top with the cheese and sprinkle the tops with the capers.  Drizzle the tops of each salad with dressing.