Ingredients

• 1/4 pound Rotini Pasta cooked and cooled

• 1 bunch Fresh Asparagus Tips cut into 1 inch pieces

• 1 Organic Shallot diced

• 1 clove Organic Peeled Garlic minced

• 1/4 cup Red Wine Vinegar

• 1 tablespoon Dijon Mustard

• 1/2 cup Extra Virgin Olive Oil

• Salt and Pepper to taste

• 1 pint Organic Cherry Tomatoes cut in half

• 1 tablespoon Basil cut into a chiffonade

• 1 tablespoon Tarragon chopped

• 1 bunch Dandelion Greens rough chopped

• 1/2 cup Mozzarella Cheese cut into 1/2 inch cubes

• 1/4 cup Parmesan Cheese freshly grated