American Pistachio Tangy Summer Greens

4 servings.

1 pound Small leafy greens
24 Endive spears
24 Small asparagus spears
6 ounces Shelled, natural American pistachios
3 tablespoon Rice wine vinegar
1 tablespoon Vegetable oil
2 tablespoon Sparkling mineral water
2 tablespoon Sesame oil
1/2 teaspoon Ground ginger
1 teaspoon Lemon juice
1 teaspoon Soy sauce


Steam asparagus spears until tender and cool to room temperature. Whisk together all dressing ingredients. Arrange endive and asparagus spears in spoke pattern on plates. Drizzle dressing over spears and toss remaining dressing with greens. Place greens on top of spears and sprinkle with American pistachios.