Asparagus, walnut and goat’s cheese salad
Published: March 25, 2015 at 4:07 PM
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serves 4
Easy
Total time: 15 mins
A star rating of 5 out of 5.1 ratingRate
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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
Nutrition
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4 bunches asparagus
trimmed
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2 tbsp sherry vinegar
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4 tbsp walnut oil
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2 heads red chicory
separated or 2 handfuls of salad leaves
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300g yellow or red cherry tomatoes
halved
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100g walnuts
toasted and chopped
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100g goat’s or cheese
crumbled
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a small bunch chives
cut into short lengths.
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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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.
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