Smoked Salmon Asparagus Salad with Cranberry Dressing

Ingredients

1/4 cup Dan-D-Pak Dried Cranberries, coarsely chopped
1 Tbsp capers, drained and chopped
2 tsp honey
2 tsp balsamic vinegar
1 garlic clove, minced
2 Tbsp olive oil
Pinch sea salt and freshly ground pepper
2 lbs (1 bunch) asparagus, trimmed
150 g cold smoked salmon slices
1/3 cup sour cream
1 large, ripe avocado, sliced

Preparation

Combine cranberries, capers, honey, vinegar, garlic, oil and salt and pepper in a small saucepan
Stir over medium heat until warm
Let stand for 15 minutes to allow the cranberries to soften
Blanch asparagus in a large saucepan of boiling salted water for 2 minutes or until bright green
Drain immediately, place asparagus in a bowl of iced water
Let stand about 10 minutes or until cool, drain.

Cooking Instructions

Add asparagus and cranberry to the same bowl
Add dressing and toss to combine
Arrange asparagus on 4 serving plates, drizzle with dressing
Top with smoked salmon, some sour cream, avocado, more sour cream and smoked salmon
Garnish with chives and dill if desired