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.

Ingredients

• 0.25 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 pound fresh asparagus, cut into 2-inch pieces
• 1 cup grape tomatoes, halved
• 2 ounces goat cheese, cubed

Steps

1. Bring 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.
2. Bring 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.
3. Combine 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.