19319

Asparagus, walnut and goat’s cheese salad

  • serves 4
  • Easy

When it’s hot outside and you’ve got friends coming over, go for this fuss-free lunch – perfect for sharing. And the beauty of this salad is that can sit for a long time after dressing without going soggy, so it’s perfect for making ahead.

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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

  • 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.

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