Asparagus, walnut & goat's cheese salad

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olive magazine

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Recipe by olive magazine

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1. Blanch the asparagus in boiling salted water for 1 minute, drain and cool in iced water, then drain again. In a small bowl, mix the vinegar with the walnut oil. Season. Layer the asparagus, chicory, tomatoes and walnuts on a large platter. Pour the dressing over and then scatter with goat's cheese and chives.

Know-how

This salad can sit for a long time after dressing without going soggy, so it's perfect for making ahead.

Per serving

419 kcalories, protein 15.3g, carbohydrate 8.3g, fat 36.3 g, saturated fat 7.1g, fibre 5.3g, salt 0.48 g

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Ingredients

• 4 bunches of asparagus , trimmed
• 2 tbsp sherry vinegar
• 4 tbsp walnut oil
• 2 heads of red chicory , separated or 2 handfuls of salad leaves
• 300g yellow or red cherry tomatoes , halved
• 100g walnuts , toasted and roughly chopped
• 100g goat's cheese , crumbled
• a small bunch of chives , snipped into short lengths

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 mins

Ingredients

• 4 bunches of asparagus , trimmed
• 2 tbsp sherry vinegar
• 4 tbsp walnut oil
• 2 heads of red chicory , separated or 2 handfuls of salad leaves
• 300g yellow or red cherry tomatoes , halved
• 100g walnuts , toasted and roughly chopped
• 100g goat's cheese , crumbled
• a small bunch of chives , snipped into short lengths

Per serving

419 kcalories, protein 15.3g, carbohydrate 8.3g, fat 36.3 g, saturated fat 7.1g, fibre 5.3g, salt 0.48 g

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