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–+ servings
Spring salad

Goat Cheese and Asparagus Salad

This recipe serves 4 as a main course or 6 as a side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner, Lunch, Salad
Servings 4

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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Keyword Salad, Spring, Summer
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