Goat Cheese and Asparagus Salad
This recipe serves 4 as a main course or 6 as a side dish.
Ingredients
Salad
- 1 pound fresh asparagus (450g)
- 1/2 cup goat cheese, crumbled
- 2 cups mixed salad greens (arugula, spinach, or baby greens)
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts
- 1/2 cup cherry tomatoes, halved
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
Vinaigrette
- 3 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
Instructions
- Bring a pot of salted water to a boil, then add the asparagus and cook for 3-5 minutes, until tender-crisp and bright green.
- Quickly transfer the asparagus to an ice water bath to halt the cooking. After a few minutes, drain and pat dry.
- In a small bowl, whisk together olive oil, Dijon mustard, and maple syrup until thoroughly combined.
- In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.
- Drizzle the vinaigrette over the ingredients and toss gently to coat. Season with salt and pepper to taste.
- Serve the salad in individual plates or a large serving bowl. Top with crumbled goat cheese and toasted nuts.
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