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

Riverbank News - - PERSPECTIVE -

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.

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

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