Chef Ryan Scott, who was born and raised in Los Banos, made it to round six of the reality TV show 'Top Chef.' This morning on KSEE Sunrise, Ryan talked about his experience on the show and showed us how to prepare one of his favorite dishes, Spring Asparagus Salad with Goat Cheese, Pancetta and Red Onion, Caper and Niçoise Olive Vinaigrette. Ryan chose this salad in honor of the Asparagus Festival that takes place this weekend in Stockton.

Spring Asparagus Salad with Goat Cheese, Pancetta and
Red Onion, Caper and Niçoise Olive Vinaigrette
By Chef Ryan Scott

Red Onion, Caper and Niçoise Olive Vinaigrette

1 cup white balsamic vinegar
2 Tbls kosher salt
2 Tbls cracked black pepper
1 cup Dijon mustard
3 cups extra virgin olive oil
1 minced red onion
½ cup niçoise olives, halved
2 Tbls minced garlic
2 Tbls minced shallots
2 ½ Tbls whole capers, rinsed, and packed
2 ½ Tbls tarragon, minced

Method
Add vinegar into a bowl with the salt, garlic and shallots and let steep for five minutes. Then add mustard, capers, tarragon, red onion, olives and emulsify with olive oil. Store in refrigerator for up to 2 weeks.

Toss with Mache lettuce, cherry tomatoes, steamed aparagus, goat cheese and cooked pancetta and serve.