Asparagus and Goat Cheese Salad
This simple to prepare Asparagus and Goat Cheese Salad with great flavors is topped with a delicious balsamic vinaigrette.
- 2 pounds asparagus, (trimmed, blanched and cooled)
- 2 tablespoons balsamic vinegar
- 1 tablespoon granulated sugar
- 1 small garlic clove, (minced)
- 2 tablespoons seedless raspberry jam
- 1 tablespoon red wine vinegar
- ¼ cup canola oil
- kosher salt and freshly ground black pepper, (to taste)
- 1 head romaine lettuce, (leaves separated, trimmed and torn into bite-sized pieces)
- 5 ounces mixed baby greens
- ¼ cup pine nuts, (toasted)
- 4 ounces goat cheese, (crumbled)
- kosher salt and freshly ground black pepper, (to taste)
- 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. Add the raspberry jam and cook for 1 minute longer.
- Remove 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.
- In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese. Drizzle vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.
- Transfer the salad to chilled salad bowls or plates. Garnish with remaining pine nuts and goat cheese. Serve immediately.
This is a light, refreshing salad that pairs the earthy, tender flavor of blanched asparagus with the creamy tang of goat cheese. The dressing makes it all come together nicely. It’s a perfect choice for a spring or summer meal, but its versatility makes it suitable for any season.
asparagus
balsamic vinegar
granulated white sugar
garlic clove
seedless raspberry jam
red wine vinegar
canola oil
kosher salt and freshly ground black pepper
romaine lettuce
mixed baby greens
pine nuts
goat cheese
How to make Asparagus and Goat Cheese Salad:
The complete, printable recipe is at the end of this post.
MAKE THE SALAD:
In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese.
Drizzle vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.
Recipe Tip:
How to blanch asparagus: Trim the ends, then boil a pot of salted water, add the asparagus, cook for 2 to 4 minutes depending on thickness, then immediately transfer to a bowl of ice water to stop the cooking process, and finally drain thoroughly; this keeps the asparagus bright green and crisp-tender for the salad!
How to toast pine nuts:
To quickly toast the pine nuts, just put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.
What I Love About This Recipe:
Goat Cheese and toasted pine nuts is absolutely everything (including this salad) are amazing.
Asparagus are a delicious addition to salad.
I love that this salad is “gourmet” enough to serve as a starter for a nicer dinner.
