Goat Cheese and Asparagus Salad
This Goat Cheese and Asparagus Salad is fresh, flavorful, and perfect as a light meal or a side dish. Enjoy the combination of creamy goat cheese with the crunchy asparagus!
Ingredients
For the Salad
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 450g
- 2 cups mixed salad greens (such as arugula, spinach, or baby greens) about 120g
- 1/2 cup cherry tomatoes, halved 75g
- 1/4 cup red onion, thinly sliced 40g
- 1/2 cup goat cheese, crumbled 120g
- 1/4 cup walnuts 30g
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
For the Vinaigrette
- 3 tablespoons olive oil 45ml
- 1 teaspoon Dijon mustard 5g
- 1 teaspoon maple syrup 7g
Instructions
- Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry.
- In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.
- In a large bowl, combine the blanched asparagus, mixed greens, cherry tomatoes, and red onion.
- Drizzle with the vinaigrette and toss gently to coat the ingredients, add salt and pepper..
- Divide the salad among plates or serve in a large bowl. Top with crumbled goat cheese and toasted nuts if desired.
- Optionally, garnish with additional salt and fresh cracked pepper to taste.