Asparagus-and-Goat Cheese Salad
Heather
ingredients
- 1 lb. fresh asparagus
- 1 large head bibb lettuce, torn
- 3 plum tomatoes, diced
- 1/8 tsp. salt
- 1 (3 oz.) pkg. goat cheese, crumbled
- 1/4 c. pine nuts, toasted
- Basil Vinaigrette
directions
- 1
Snap off and discard tough ends of asparagus.
- 2
Cook in boiling water and cover 3 min. or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- 3
Arrange lettuce on a serving platter. Sprinkle tomatoes with salt. Top lettuce with asparagus, goat cheese, tomatoes, and pine nuts. Drizzle with Basil Vinaigrette before serving.
- 4
Basil Vinaigrette:
- 5
2 tbs. chopped fresh basil
- 6
2 tbs. balsamic vinegar
- 7
1 tsp. sugar
- 8
1/2 tsp. salt
- 9
1/2 tsp. freshly ground pepper
- 10
1/2 c. olive oil
- 11
Whisk together basil and next 4 ingredients. Gradually whisk in oil, blending well.
Source: Judy Mason
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