1/2 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 lightly packed cups Salad Greens
1 seedless cucumber, cut into 1/2-inch dice
1 cup grape tomatoes, halved
1 cup drained and rinsed canned chickpeas
1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
8 ounces Crumbled Feta Cheese
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 tablespoon chopped tarragon
1/8 tsp ground Ginger
Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
In a large bowl, toss the salad greens with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards, ginger and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Serve with Pita chips or Crusty Bread.