This is one of Rob and I’s most favorite salads. It is beautiful, sophisticated and yet shockingly filling. I love the asparagus and egg combo and the salty pistachios pair beautifully with the avocado. We named this elegant salad after the chic miss joys rose (soon to be Mrs. Groves, which we could not be more thrilled about!) She is as down to earth as one can be, while all the while capturing your heart with her own humble charm. She is lovely and present and just so satisfying to be with. We hope you can enjoy this salad with someone as inspiring as she!
My love and his amazing photography skills… I had to post a few extra. Thank you Natalie for the lovely floral arrangements. They made this meal feel a bit more Parisian, which you know I love.
The cherry tomatoes give this dish a burst of color. We love rotisserie chicken, it adds such fantastic flavor, is easy to use and we had plenty left over, which allowed for another easy meal. Stay tuned for what the other half of this bird created for the Wang’s this week.
For the Dressing:
1/3 cup pesto
1/3 cup olive oil
1 tablespoon balsamic vinegar
dash of garlic powder
dash of sea salt
1 tablespoon brown sugar
touch of black pepper
Add all ingredients in a salad bowl (reserving the rest of your rotisserie chicken for other meals!)
To make the dressing, combine all ingredients and whisk. Toss the salad before serving! Enjoy!