For the lemon vinaigrette:
2 tablespoons minced shallots
1 tablespoon dijon mustard
1 tablespoon honey
¼ cup lemon juice
¼ cup Sicilian Lemon White Balsamic Vinegar
1½ cups Cilantro and Roasted Onion Olive Oil
For the salad:
2 pounds golden beets
2 pounds asparagus, woody ends trimmed
2 bunches scallions, white parts only
¼ cup lemon vinaigrette
Make the lemon vinaigrette: In a medium bowl, combine all ingredients except for Cilantro and Roasted Onion Olive Oil. Blend with an immersion blender. While still blending, slowly drizzle oil into mixture until emulsified.
Make the salad: Preheat oven to 375 degrees. Spread beets in a shallow pan and cover with aluminum foil. Roast until fork-tender, about an hour. Remove beets from oven and keep covered until cool enough to handle, about 30 minutes, then peel. As beets cool, prepare an ice bath in a large bowl. In a large pot of salted boiling water, blanch asparagus for about 30 seconds, then shock in ice bath and remove. Prepare grill for medium heat. Grill scallions long enough to give them a little color, about 3 minutes. When all ingredients cool to room temperature, cut into bite-sized pieces and toss with vinaigrette.