Spargelfest Salad

This wonderful German salad is perfect for a light summer dinner or as a starter to any meal.


  • 2 teaspoons Sue Bee® Honey
  • 20 pencil-thin asparagus spears
  • 4 slices toasted german bread
  • 1/3 cup toasted pine nuts
  • 6 ounces crumbled german cambozola cheese
  • 4 ounces sliced paper-thin black forest-style ham
  • 1 (19 ounce) jar red beets
  • 6 cups european mixed salad greens
  • 3/4 cup olive oil
  • 3 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sweet mustard
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt and pepper


  • Preheat oven to 400 F.
  • Combine Sue Bee® honey, vinegar, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
  • Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
  • Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
  • Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
  • Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
  • Place four triangles around each salad and serve.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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