Asparagus, walnut and goat’s cheese salad
serves 4
Easy
Total time:
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.
Skip to ingredients
- 4 bunches asparagustrimmed
- 2 tbsp sherry vinegar
- 4 tbsp walnut oil
- 2 heads red chicoryseparated or 2 handfuls of salad leaves
- 300g yellow or red cherry tomatoeshalved
- 100g walnutstoasted and chopped
- 100g goat’s or cheesecrumbled
- a small bunch chivescut into short lengths.
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.