8 oz. baby spinach
1 bunch thin asparagus, ends trimmed
1 basket strawberries, washed and sliced
4 oz. crumbled Gorgonzola
D’Avolio Premium Balsamic vinegar
Freshly ground salt and pepper
Marinate asparagus in D’Avolio olive oil, salt, and pepper. Grill and then chill. Arrange salad on plates, top with asparagus spears, sprinkle strawberries, and then Gorgonzola on top. Use D’Avolio balsamic vinegar as dressing.