Serves: 4

1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette

For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper

Clean and cut the tender part of asparagus into 2-inch pieces. Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus. Toss with dressing. Sprinkle toasted bread over salad.

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