Salad with Apricots and Asparagus with Champagne Vinaigrette

Salad with Apricots and Asparagus
Asparagus
Endive Salad
Tomatoes
Red onion
Apricots
Chick peas

Champagne Vinaigrette
1/4 cup Champagne Vinegar
1tsp Dijon Mustard
1/2 teaspoon minced garlic
1tbsp lemon juice
2 tbsp extra virgin Olive Oil
Salt and Pepper

1. Rinse and cut of the stem of the asparagus. Cook in a little bit of extra virgin olive oil in a skillet until crisp but tender.
2. Cut the tomatoes and the onion.
3. Prepare the champagne Vinaigrette by mixing all the ingredients together. 
3. Add all the vegetables and apricots to a salad bowl, toss with the vinaigrette and top with asparagus.
4. Serve as it is or as a side dish to any meat or fish.