Asparagus, walnut and goat’s cheese salad
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 4 bunches asparagus, trimmed
- 2 tbsp sherry vinegar
- 4 tbsp walnut oil
- 2 heads red chicory, separated or 2 handfuls of salad leaves
- 300g yellow or red cherry tomatoes, halved
- 100g walnuts, toasted and chopped
- 100g goat’s or cheese, crumbled
- a small bunch chives, 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.
