Asparagus And Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 6 |
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A simple and very delicious salad. Ingredients:
dressing |
2 tbsp champagne vinegar |
2 tbsp capers drained |
1 tbsp dijon mustard |
1 tbsp chopped tarragon |
1 garlic clove minced |
1/2 small red onion, finely chopped |
1/4 cup olive oil |
coarse sea salt |
fresh ground black pepper |
salad |
1 bunch of asparagus |
4 cups baby arugula (3 bunches or 1 large package) |
4 oz soft goat cheese |
4 tbsp pine nuts |
Directions:
1. Dressing:
2. Stir together vinegar, capers, mustard tarragon, garlic and onion. Whisk in olive oil and season with salt and pepper to taste.
3. Salad:
4. 1. Bring a large pot of salted water to the boil. Cook asparagus till bright green and tender - about 3 minutes. Drain and pat dry.
5. 2. In a bowl, pour half the dressing on the asparagus while still hot.
6. 3. Rinse arugula and dry well.
7. 4. Toast pine nuts in skillet on stove, make sure to stir constantly, or they will burn as soon as they are golden, remove from skillet, otherwise they will continue cooking and burn.
8. 5. Arrange arugula on plate and divide asparagus equally. Drizzle with remaining dressing. Crumble goat cheese on top, and garnish with the toasted pine nuts.
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