Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time:10 minutes

Total time:13 minutes

Servings:4 Cook time: 3 minutes

Honey Dijon Vinaigrette:

•2 tablespoons Filippo Berio White Wine Vinegar

•1 shallot, minced

•1 tablespoon fine ly chopped fresh tarragon

•2 teaspoons Di jon 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 go at cheese

•1/4 teaspoon salt

•1/4 teaspoon pepper

•1/4 cup diced sun dried 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.