This simple salad recipe is filled with asparagus and tomatoes that have been roasted in olive oil and garlic, and it is topped with a balsamic vinaigrette.
In a bowl toss asparagus, tomatoes, and garlic in olive oil and salt to taste.
Spread the mixture on a baking sheet and cook for 10 minutes or until tomatoes begin to wrinkle and asparagus is tender.
While the vegetables are in the oven whisk all of the ingredients for the balsamic vinegar together.
When vegetables are ready remove them from the oven and let them cool for 5 minutes. Then add them to the spring mix and toss with the balsamic vinaigrette.