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Ingredients
- asparagus 4 bunches, trimmed
- sherry vinegar 2 tbsp
- walnut oil 4 tbsp
- red chicory 2 heads, separated or 2 handfuls of salad leaves
- yellow or red cherry tomatoes 300g, halved
- walnuts 100g, toasted and chopped
- goat’s or cheese 100g, crumbled
- chives a small bunch, cut into short lengths.
Method
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Step 1
Blanch the asparagus in boiling water for 1-2 minutes. Cool in iced water, then drain. In bowl mix the vinegar and walnut oil. season. Layer the asparagus, chicory, tomatoes and walnuts on a platter. Pour on the dressing and scatter with goat’s cheese and chives.