Asparagus & Goat Cheese Salad

Asparagus & Goat Cheese Salad 1

254

CALORIES

6

SERVINGS

15 (min)

PREPARATION

6 (min)

COOKING

21 (min)

READY IN

salad

DISH

Ingredients

  • 2 pounds asparagus, trimmed, blanched & cooled
  • 2 Tablespoons balsamic vinegar
  • 1/4 cup canola oil
  • 1 small clove garlic, minced
  • 4 ounces goat cheese, crumbled
  • 1 Tablespoon granulated sugar
  • kosher salt & freshly ground black pepper, to taste
  • 5 ounces mixed baby greens
  • 1/4 cup pine nuts, toasted
  • 2 Tablespoons seedless raspberry jam
  • 1 Tablespoon red wine vinegar
  • 1 head romaine lettuce, leaves separated, trimmed & torn into bite-sized pieces

Instructions

  • 1Prepare vinaigrette: In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced slightly, about 5 minutes.
  • 2Add the raspberry jam and cook for 1 minute longer.
  • 3Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.
  • 4Assemble salad: In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese.
  • 5Drizzle vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.
  • 6Transfer salad to chilled salad bowls or plates.
  • 7Garnish with remaining pine nuts and goat cheese.
  • 8Serve immediately.