Grilled Asparagus and Salad

We have had this salad two times in two weeks. We really enjoy it. Here is the recipe w/o a picture...I always forget.

Ingredients:
1/4 cup balsamic vinegar
1 large shallot finely chopped
1 tsp sugar
1 cup extra- virgin olive oil (I only used 1/2 cup both times)

1 1/2 pound asparagus
Fontina or Taleggio cheese sliced (6 oz)
Greens (whatever you choose)
6 thin slices of proscuitto
3 Tbsp pine nuts, toasted (never have time to toast)

Preheat oven to 425.

Whisk Vengar, shallot, sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with s/p

Arrange asparagus on baking sheet with a rim. Drizzle 2 Tbsp dressing. Sprinkle asparagus with s/p. Cook for about 6 minutes. Drizzle with 2Tbsp more dressing if desired (we didn't) and add slices of cheese on top. Return to oven and cook for about 5 more minutes.

Place greens in large bowl. Add dressing to whole salad or individual bowls. Drape proscuitto over salad and a few cubes of cheese. Sprinkle pine nuts on top and serve asparagus on the side!

Delish! I promise!!