Ingredients

The following ingredients have 4 Servings
  • 1 lb asparagus (cut into 2-inch pieces)
  • 5 ounces salad greens
  • ½ cup cherry tomatoes (cut in half)
  • ¼ cup toasted walnuts or pecans
  • 2 tablespoons goat cheese
  • ¼ cup olive oil
  • 2 tablespoons balsamic glaze (balsamic reduction)
  • 1 teaspoon dijon mustard
  • 1 clove garlic (very finely minced)
  • 1 pinch sea salt
  • 1 tablespoon water

Instruction

  • Bring 2-inches of water to boil in a medium-sized pot over high heat. Add the asparagus and set a timer for 2 minutes. Drain the water then rinse the asparagus under cold running water. Drain again then cover the asparagus in cold water. Add a few handfuls of ice cubes to the pot and set it aside. 
  • While the water is heating, make the dressing. Add the oil, balsamic glaze, dijon mustard, garlic, and salt to a bowl and whisk to combine. Add the water and whisk once more. 
  • Place the salad greens, cherry tomatoes, walnuts, and goat cheese into a salad bowl. 
  • Drain the water from the asparagus then use a paper towel to pat them dry. Put the asparagus into the salad bowl, pour the dressing over the top, and toss to mix everything.