Spring Asparagus and Strawberry Salad with Caramel Drizzle
Recipe Notes

1 head romaine lettuce–chopped
1/2 bag of baby spinach leaves–stems removed
1 bundle of asparagus–steamed and chilled
1 pint of strawberries–sliced
1/3 cup sliced almonds, toasted
1/2 red onion, sliced very thin
1/2 Cup Olive Gourmet Strawberry Balsamic
1 T. caramel topping, plus more for drizzle
1 T. Olive Gourmet Roasted Almond or Walnut Oil
Fresh grated nutmeg
Salt and pepper

Reduce the vinegar by half; whisk in caramel, oil, nutmeg, salt and pepper. Pour over greens & asparagus. Drizzle with caramel topping and sprinkle almonds over salad.