Ingredients for Chef Boy I Be Illinois Salad Of Grilled Asparagus And Spinach
- 1 pound asparagus, trimmed
- 1/4 cup olive oil
- Salt & Freshly Ground Black Pepper
- Roquefort Blue Cheese
- Dijon Mustard
- Cider Vinegar
- 2 tablespoons walnut oil
- Baby Spinach Leaves
- Walnut Halves
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How to Make Chef Boy I Be Illinois Salad Of Grilled Asparagus And Spinach
- Preheat grill pan over medium-high heat.
- In a small bowl, toss asparagus with 2 tablespoons olive oil, salt, and pepper.
- Grill asparagus for 8-10 minutes, turning occasionally, until tender-crisp.
- Remove from heat and set aside to cool slightly.
- In a large bowl, mash goat cheese with a fork until smooth.
- Gradually whisk in 1-2 tablespoons of water and Dijon mustard until the cheese is loosened and creamy.
- Stir in white wine vinegar, then whisk in walnut oil and remaining olive oil until emulsified.
- Season dressing with salt and pepper to taste.
- Add spinach and grilled asparagus to the bowl. Gently toss to coat with the dressing.
- Sprinkle with toasted walnuts.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
48g
Carbs
3g
