Goat’s Cheese, Asparagus and Chicory Salad
Goat’s Cheese, Asparagus and Chicory Salad



  • 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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