Asparagus, Pionnier Cheese and Dandelion Salad with Chorizo Vinaigrette

Enjoy this asparagus, dandelion and Pionnier salad with a chorizo vinaigrette. A local recipe full of character!
Ingredients
- 1 bunch asparagus, cut into chunks, blanched and cooled
- 500 ml dandelion, cut into chunks
- 200 ml Pionnier cheese shavings
- 250 ml cherry tomatoes, quartered
- 125 ml roasted pecans
- 200g chorizo, cut into small cubes
- 3 shallots, finely chopped
- 2 cloves garlic, chopped
- 3 sprigs thyme
- Quality white balsamic
- 90 ml grape seed oil
- salt and pepper
- 60 ml finely chopped chives
Preparation
- In a saucepan, brown the chorizo, add the shallots, garlic and thyme and sweat for a good 15 minutes, taking care not to burn the shallots.
- Over a high heat, deglaze with the vinegar and reduce by ¾. Leave to cool to room temperature, season, add a drizzle of oil and adjust the acidity by adding vinegar if necessary.
- Mix the vinaigrette with the asparagus, dandelion, tomatoes, cheese and pecans. Sprinkle with chives.