Ingredients

• 3 tablespoon extra-virgin olive oil
• 2 tablespoon sherry vinegar
• 1 shallot, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 12 stalks each white and green asparagus, ends trimmed (24 total)
• 6 thin slices serrano ham (or prosciutto), each cut into 4 strips
• 1 cup frisée
• 1 cup mixed greens
• 1/2 pound each seedless green and red grapes, halved
• 1/4 cup sliced roasted almonds

Instructions

1. Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.