Sunday, January 10, 2010

Asparagus and Goat Cheese Salad

1 lb fresh asparagus
1 large head Bibb lettuce, torn
3 plum tomatoes, diced
1/8 t salt
3 oz pkg goat cheese, crumbled
¼ c pine nuts, toasted
Basil Vinaigrette
1. Snap off and discard tough ends of asparagus.
2. Cook in boiling salted water to cover 3 minutes or until crisp-tinder; drain. Plunge into ice water to stop the cooking; 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.

Makes 4 servings.
Basil Vinaigrette:
2 T chopped fresh basil
2 T balsamic vinegar
1 t sugar
½ t salt
½ t freshly ground pepper
½ c olive oil
1. Whish together first 5 ingredients. Gradually whisk in oil, blending well.

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