Ingrédients pour Asparagus And Goat Cheese Salad
- 6 tablespoons olive oil
- 1/2 red bell pepper
- 1 pound asparagus
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup thinly sliced shallot
- Sherry Wine Vinegar
- 1 clove minced garlic
- 5 ounces baby spinach
- 4 ounces goat cheese
- 2 tablespoons red wine vinegar
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Comment préparer Asparagus And Goat Cheese Salad
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over high heat until it just begins to smoke.
- Add 1/2 red bell pepper, thinly sliced, and cook until lightly browned, about 2 minutes, stirring only once after 1 minute.
- Add 1 pound asparagus, trimmed, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute.
- Stir in 1/4 cup thinly sliced shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally.
- Transfer the asparagus mixture to a large plate and let cool for 5 minutes.
- Meanwhile, whisk together 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 clove minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl until well combined.
- In a large bowl, gently toss 5 ounces baby spinach with 2 tablespoons of the dressing.
- Divide the spinach among individual salad plates.
- Toss the cooled asparagus mixture with the remaining dressing.
- Place a portion of the asparagus mixture over the spinach on each plate.
- Crumble 4 ounces of goat cheese over each salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
43g
Carbs
2g
