Roasted Asparagus and Arugula Salad with Shallots and Parmesan

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Serves 6

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Whisk first 5 in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.

Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

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