INGREDIENTS

Vinaigrette
6 Tbsp Black Currant Balsamic Vinegar
1/4 Cup Picual Extra Virgin Olive Oil
2 tsp dijon mustard
2 tsp honey
1 clove fresh garlic, minced
Salt and freshly ground black pepper

Salad
2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining stalks diced into 2″ pieces
1 (10.5 oz) pkg. grape tomatoes, halved
2/3 Cup chopped walnuts, toasted
4 oz feta cheese, crumbled (scant 1 Cup)

STEPS

Set a large pot of water to a boil over high heat on the stove. While you wait for the water to boil, prepare the vinaigrette: add vinegar to a small saucepan and bring to a boil over medium heat. Allow liquid to boil until volume is reduced by half, about 3 minutes. Pour reduction into a jar or bowl, and add the olive oil, dijon mustard, honey, and garlic. Whisk or shake mixture to blend. Season with salt and pepper to taste. Set aside.

Add asparagus to boiling water and allow to boil until tender-crisp, about 4 – 5 minutes. While the asparagus cooks, fill a medium mixing bowl with ice and plenty of cold water. Drain and immediately plunge asparagus into the ice water. Allow stalks to “rest” for only about 10 seconds in the ice water, then drain asparagus well.

Transfer asparagus to a bowl with sliced tomatoes and toasted walnuts. Drizzle vinaigrette over top vegetables and lightly toss to coat vegetables with dressing. Sprinkle half of the feta over the dressed vegetables before serving, then top each serving with the remaining feta (just so the feta doesn’t brown from tossing with all the dressing).

Adapted from: Cooking Classy

Yield: About 7 servings

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