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