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Asparagus, Tomato And Feta Salad With Balsamic Vinaigrette

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Ingredients

VINAIGRETTE

  • 6 Tbsp balsamic vinegar
  • ¼ cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic minced
  • Salt and freshly ground black pepper

SALAD

  • 2 lbs fresh asparagus preferably medium thickness, tough ends trimmed, remaining diced into 2-inch pieces
  • 1 10.5 oz pkg. grape tomatoes, halved
  • ⅔ cup chopped walnuts toasted
  • 4 oz feta cheese crumbled (scant 1 cup)

Instructions

  • Bring a large pot of water to a boil.
  • Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3.
  • Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste.
  • Set aside.
  • Add asparagus to boiling water and allow to boil until tender crisp, about 4 – 5.
  • Meanwhile fill a medium mixing bowl with ice and cold water.
  • Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
  • Transfer to a bowl with tomatoes and walnuts.
  • Drizzle vinaigrette over top and toss lightly.
  • Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).
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Course Cheese / Salad / Vegetables