Goat Cheese and Asparagus Salad
A light, Mediterranean-inspired salad with fresh asparagus, creamy goat cheese, mixed greens, and a tangy maple-Dijon vinaigrette. Perfect as a main or side dish.
Ingredients
For the Salad:
- 1 pound fresh asparagus trimmed and cut into 2-inch pieces
- 1 cups mixed salad greens such as arugula, spinach, or baby greens
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onions thinly sliced
- 1/2 cup goat cheese crumbled
- 1/4 cup walnuts chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vinaigrette:
- 3 tablespoons olive oil
- 1 teaspoons Dijon mustard
- 1 teaspoon maple syrup
Instructions
Blanch the Asparagus:
- 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.
Make the Vinaigrette:
- In a small bowl, whisk together the olive oil, Dijon mustard, and maple syrup until well combined.
Assemble the Salad:
- 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.
Finish and Serve:
- 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.