Mix white wine vinegar, thyme, parsley and salt and pepper. Slowly whisk in 2 tablespoons of the olive oil.
Combine the grilled asparagus, roasted red peppers and mozzarella cheese. Add the vinaigrette; toss well.
Heat the remaining 1 cup olive oil in a large saute pan until smoking. Add escarole; saute until wilted but still bright green and crisp. Stir in lemon juice; season with salt and pepper. For each serving, arrange 5 asparagus spears in a star pattern in center of plate. Place about 1 cup wilted escarole in center of plate. Top with about 3/4 cup roasted red pepper mixture.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.