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Asparagus, walnut and goat’s cheese salad

Name: Asparagus, walnut and goat’s cheese salad
Total time: 15 min
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.

15 minutes
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.

March 25, 2015 at 4:07 pm

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.