Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette
Prep time: 10 minutes Cook time: 3 minutes total time: 13 minutes servings: 4
Honey Dijon Vinaigrette: 2 tablespoons Filippo Berio White
Wine Vinegar 1 shallot, minced 1 tablespoon finely chopped
fresh tarragon 2 teaspoons Dijon mustard 2 teaspoons honey 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup Filippo Berio Extra-Virgin
Olive Oil
Green Bean, Asparagus and Goat Cheese Salad:
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/2 pound asparagus, trimmed and cut
into 1-inch pieces 6 cups baby arugula 1/2 cup crumbled goat cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup diced sundried tomatoes in oil 2 tablespoons chopped fresh chives
To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
to assemble Green Bean, asparagus and Goat Cheese salad: in steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. rinse under cold water and drain well. transfer to large bowl; add arugula and goat cheese. season with salt and pepper.
toss salad with vinaigrette. Garnish with sundried tomatoes and chives.
Tip: if desired, omit green beans and double asparagus.