Summer Salad

A fresh salad with baby greens and the surprise of ravioli, an ingredient which, as a guest of mine said, "tricks you into thinking this isn't really a salad at all."

baby spinach
baby argula
1 bell pepper, thinly sliced
1 bunch of asparagus, steamed the french way and cut into 1 inch long pieces
pine nuts, toasted
fresh raviolis, cooked and cooled (approximately 2-3 per person at the table)

Dressing: I like a basalmic vinaigrette (ingredients below) but I think a citrus vinaigrette would also work well, especially for a hot summer bbq
1/4c good basalmic vinegar
1/2 - 1c olive oil, stream the olive oil into the vinegar will whisking.
1 tsp dijon mustard
salt and pepper to taste