Asparagus and Macadamia Salad

Recipe from

1 ½ bunches trimmed, blanched asparagus
4 oz. thinly sliced prosciutto
3 oz. feta
5 t. OLIVE MILL olive oil
2 t. OLIVE MILL macadamia nut oil
2 oz. chopped macadamia nuts
2 t. OLIVE MILL red wine vinegar
Salt and pepper to taste
Shredded escarole
Heat oven to 350. Lay prosciutto on counter. Top evenly with 4 bunches of asparagus. Top with cheese and roll up. Place on sprayed baking sheet. Brush with 3 t. olive oil and roast 10-15 minutes. Heat 2 t. olive oil in a skillet, add macadamias and sauté 2 minutes. Whisk in nut oil, vinegar and pepper. Place escarole on plates. Top with each bundle. Drizzle with dressing and serve warm.

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