Asparagus and Tomato Salad with Goat Cheese
This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.
- Serves: 6 persons
- ¼cup balsamic vinegar
- 1tablespoon olive oil
- 1teaspoon Dijon mustard
- 1teaspoon honey
- 1teaspoon minced garlic
- salt and ground black pepper to taste
- 1pound fresh asparagus, cut into 2-inch pieces
- 1cup grape tomatoes, halved
- 2ounces goat cheese, cubed
Step 1Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
Step 2Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
Step 3Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.