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, roughly chopped

• 1/2 cup mozzarella cheese, cut into 1/2 inch cubes

• 1/4 cup Parmesan cheese, freshly grated