The crunch and aroma of the walnut rosemary mix truly compliments the creaminess of the goats cheese in this salad.
This salad was created for my beautiful Neice’s 21st Birthday and was gone in a flash!
Char-grilled Asparagus, Mixed Leaf & Goats Cheese Salad With Toasted Walnut,Rosemary and Chardonnay Vinegar Dressing
October 2, 2016
: 10 as a side
: 25 min
: 30 min
: 55 min
: Hard
Ingredients
- For the salad...
- 500 grams asparagus
- 200 grams mixed lettuce leaves,
- washed and spun in a salad spinner
- to get rid of the excess water
- 2 cups chopped walnuts
- 1-2 tablespoon Rosemary, chopped
- 150 grams ash goats cheese
- Olive oil to coat asparagus
- Sea salt and cracked black pepper
- For vinaigrette...
- 1/4 cup Chardonnay vinegar
- 1/2 cup olive oil
- 1/2 - 1tablespoon Rosemary, chopped
Directions
- Step 1 Put the chopped walnuts in a frypan with some olive oil until almost brown, then add the chopped rosemary, toss until fragrant. Put to the side to cool.
- Step 2 Cut the woody ends from the asparagus, wash, then toss in olive oil and season. Char grill the asparagus on a hot barbecue or on a grill fry pan until brown but still crunchy.
- Step 3 Place the mixed salad leaves, asparagus and half the walnut mixture in a large mixing bowl and toss until well combined.
- Step 4 In a glass jar add all the ingredients for the dressing and shake until emulsified.
- Step 5 Add the dressing to the bowl with the salad, season to taste and toss the salad until well coated with dressing.
- Step 6 Arrange the salad in a large serving bowl, crumble the goats cheese on top of the salad and sprinkle the remaining walnut rosemary on top to garnish, serve
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