Asparagus and Butterhead Lettuce Salad

The texture of butterhead salad makes this salad light and tender. Cooking time: 30 minutes. Notes: Instead of butterhead, you can use any tender, sweet salad. Mozzarella perlini can be found at specialty grocery stores and Italian markets, or use a 4-ounce piece of fresh mozzarella, grated on a coarse grater or cut into 1/4-inch chunks.
Grasp the end of the asparagus stalk and bend it until it breaks off. Repeat with the remaining stalks and remove the woody tips. Slice the sliced slices diagonally into 1/8-inch pieces. slice, leaving the tips about 1 inch long.Remove the outer leaves from the lettuce heads. Cut the remaining leaves into small pieces. Rinse and pat dry. Set aside.In a small bowl or measuring cup, whisk together the olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy.In a large bowl, toss the lettuce leaves with 3 tablespoons of the dressing. Arrange the lettuce leaves on 4 salad plates. Drizzle the remaining dressing over the asparagus slices and spoon over the lettuce leaves, spreading evenly. Sprinkle the salads with perlini and pine nuts. Serve immediately.Note: A nutritional analysis is provided for each serving.