GRILLED ASPARAGUS, PEAR AND PROSCIUTTO SALAD This exquisite combination of ingredients makes a very special snack or light lunch. 500 g fresh asparagus 8 slices prosciutto 2 medium corella pears 1/4 cup coarsely chopped fresh chives 300 g curly endive, trimmed 100 firm goat cheese TANGY CHAMPAGNE DRESSING 1/4 cup Champagne vinegar 2 tablespoons seeded mustard 1/4 cup light olive oil

Snap ends off asparagus; if necessary, peel away tough lower skin of spears. Cook asparagus, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and just tender.

Cut prosciutto slices in half; cook, in batches, on same grill plate until crisp. Drain on absorbent paper.

Halve pears, discard cores; cut each half into four wedges. Cook pear, in batches, on same grill plate until just starting to brown both sides.

Gently toss asparagus, prosciutto and pear in large bowl with chives, endive and dressing; sprinkle with crumbled cheese.

TANGY CHAMPAGNE DRESSING
Combine ingredients in screw-top jar; shake well.

Serves 4.

TIP: For a completely different finish to this salad, use a creamy blue cheese in place of the goat cheese.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]