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Add a photoServings: 6
Ingredients
- 2 lb Asparagus
- 1 Tbsp. Extra virgin olive oil
- 2 x Shallots, minced
- 3 x Cloves garlic, minced
- 1 Tbsp. Mixed minced fresh herbs, (such as basil, rosemary, and thyme)
- 1/4 c. Red wine
- 1/4 c. Balsamic vinegar
- 2/3 c. Extra virgin olive oil Salt Cracked black pepper
- 1/2 lb Mesclun mix or possibly mixed wild greens
- 12 ounce Soft mild goat cheese, crumbled
- 1/2 c. Toasted unseasoned bread crumbs
Directions
- Prepare a large ice water bath. Bring a large stockpot of water to a boil over high heat. Add in the asparagus and blanch, about 4 min, or possibly till al dente, then transfer to an ice water bath. When cold, drain the asparagus and set aside.
- To prepare the dressing, heat the extra virgin olive oil in a saute/fry pan over high heat till very warm. Add in the shallots and garlic and lightly saute/fry, just till fragrant, about 1 minute. Add in the herbs and saute/fry till the herbs are fragrant, then add in the red wine and transfer to a medium bowl. Slowly whisk in the extra virgin olive oil, till the dressing is emulsified and thickened. Season to taste with salt and pepper and set aside.
- To prepare the salad, distribute the greens and asparagus among 6 individual plates and drizzle the hot dressing over the top.
- Sprinkle the goat cheese and bread crumbs over the top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 147 | 57% |
| Total Fat 16.7g | 21% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 293mg | 12% |
| Potassium 224mg | 6% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.23g | 3% |
| Protein 13.63g | 22% |
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