4 cups fresh spinach, chopped
2 cups fresh green asparagus, cleaned and snapped into 2" pieces
2 cups cherry tomatoes
2 tablespoons olive oil
1 clove garlic, minced
Dressing:
2 tablespoons Dijon mustard
1 tablespoon pesto
2 tablespoons olive oil
2 teaspoons! balsamic vinegar
pinch sugar (if needed) or agave nectar
Blend dressing ingredients and allow to stand while you finish the salad.
Place spinach in salad bowl.
In a skillet, heat the olive oil and sauté the garlic quickly until just fragrant. Add the asparagus chunks and quickly toss until they just turn bright green.
Add this mixture, still warm to the salad bowl, toss in the tomatoes and dressing, and toss well. Season with salt and fresh-cracked pepper to taste.