Source: dLife

Light and elegant salad combining asparagus and endive in a homemade orange dijon vinaigrette.

Servings

1 lb fresh asparagus , trimmed and cut into 2 inch pieces
0.5 tsp grated orange peel
1 tbsp Juice, orange, fresh
2 tbsp seasoned rice vinegar
1 tbsp olive oil
1 tbsp small shallots , minced
0.5 tsp sugar
0.5 tsp salt
0.5 tsp dijon mustard
0.12 tsp black pepper
8 oz Greens, Belgian endive, fresh, head , cut lengthwise into 1/4 inch strips (2 heads)

1 Place 1/2 inch of water at the bottom of a 12 inch pan and bring to a boil over high heat. Add in asparagus and cook until tender yet crisp, about 2 minutes. Place in strainer, rinse under cold water, drain, and pat dry with paper towels.
2 In a large bowl, whisk together the orange peel, orange juice, vinegar, oil, shallots, sugar, salt, mustard, and pepper until well combined.
3 Add the asparagus and endive to the bowl with the dressing. Mix well to evenly coat and serve.

Try using a sugar substitute instead of regular sugar.