Spring Asparagus and Strawberry Salad

By Chef Jill Aker Ray

1 pound asparagus, cut into 2 inch pieces, tough ends removed(-blanched and shocked, optional)

1 pint fresh strawberries, rinsed, stemmed and quartered

Baby greens, optional

1/2 tsp toasted sesame seeds

1/4 cup crumbled blue cheese

3 TBSP poppy seed dressing ( recipe below)

Homemade Mason Jar Poppyseed Dressing:

1 cup canola oil

1/2 cup lemon juice

1/4 cup white wine vinegar

1/2 cup honey

1 tablespoon poppy seeds

1 teaspoon Dijon mustard

1/2 teaspoon salt

Place all ingredients into a Mason jar. Place jar on lid and tighten. Shake vigorously. Store in refrigerator for up to a week. When ready to use, set out at room temperature for 30 minutes, then whisk or shake to combine again.