Asparagus & Greens Salad with Gorgonzola Vinaigrette

INGREDIENTS:

1  pound  green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4  teaspoons  salt, divided
2  tablespoons minced shallots
2  tablespoons white balsamic vinegar
2  tablespoons extra-virgin olive oil
1/2  teaspoon grated lemon rind
1 lemon, juiced
1/4  teaspoon freshly ground black pepper
1/2  cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens

DIRECTIONS:
1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

{originally from Cooking Light}