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Spinach Salad with Strawberries and Asparagus

Ingredients

8 oz. baby spinach
1 bunch thin asparagus, ends trimmed
1 basket strawberries, washed and sliced
4 oz. crumbled Gorgonzola

D’Avolio Premium Balsamic vinegar
D’Avolio EVOO
Freshly ground salt and pepper

Directions

Marinate asparagus in D’Avolio olive oil, salt, and pepper. Grill and then chill. Arrange salad on plates, top with asparagus spears, sprinkle strawberries, and then Gorgonzola on top. Use D’Avolio balsamic vinegar as dressing.

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