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Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon
Chef: Gwin Grimes
Food Mood: Light and Healthy
Cuisine: New American/Regional

Description
A simple salad that is easy to make ? for a variation, try sliced almonds in place of the pine nuts or feta for the goat cheese. The surprising combination of tarragon and capers in the dressing is delicious.

Servings: 6-8

Ingredients
Dressing:
2 Tbsp champagne vinegar
2 Tbsp capers, drained
1 Tbsp Dijon mustard
1 Tbsp chopped tarragon
1 garlic clove, minced
1/2 small red onion, finely chopped
1/4 cup olive oil
Coarse sea salt
Fresh ground black pepper

Salad:
1 bunch of asparagus
4 cups baby arugula (3 bunches or 1 large package)
4 oz soft goat cheese
4 Tbsp pine nuts, toasted

Method
Dressing:
Stir together vinegar, capers, mustard tarragon, garlic and onion. Whisk in olive oil and season with salt and pepper to taste.

Salad:
1. Bring a large pot of salted water to the boil. Cook asparagus till bright green and tender ? about 3 minutes. Drain and pat dry.
2. In a bowl, pour half the dressing on the asparagus while still hot.
3. Rinse arugula and dry well ? salad spinner works best.
4. Toast pine nuts in skillet on stove ? make sure to stir constantly, or they will burn ? as soon as they are golden, remove from skillet, otherwise they will continue cooking and burn.
5. Arrange arugula on plate and divide asparagus equally ? drizzle with remaining dressing. Crumble goat cheese on top, and garnish with the toasted pine nuts.