Goat’s Cheese, Asparagus and Chicory Salad

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Goat’s Cheese, Asparagus and Chicory Salad

Goat’s Cheese, Asparagus and Chicory Salad

Ingredients
Method

Ingredients

Method

4 bunches of asparagus, woody ends removed
2 tbsp white wine vinegar
4 tbsp walnut oil
2 red chicory heads, leaves separated
300g yellow cherry tomatoes, halved
100g chopped toasted walnuts
100g crumbled goat’s cheese
Chopped chives

Boil the asparagus in boiling salted water for 2 mins, then plunge into iced water for a minute. Drain, and lay on a platter. Mix the vinegar and oil in a bowl with some seasoning.
Layer the chicory, nuts and tomatoes onto the asparagus, then pour on the dressing and scatter with chives and the goat’s cheese. Season with black pepper and serve.

10 mins

4 serving

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