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ASPARAGUS AND GOAT CHEESE SALAD




Source of Recipe


Southern Living Magazine, Submitted to our forum by Mark
1 Pound fresh asparagus
1 Large head Bibb lettuce, torn
3 Plum tomatoes, diced
1/8 Teaspoon salt
1 (3-ounce) Package goat cheese, crumbled
1/4 Cup pine nuts, toasted
Basil Vinaigrette (See below)

Snap off and discard tough ends of asparagus.
Cook in boiling salted water to cover 3 minutes or until crisp- tender; drain. Plunge into ice water to stop the cooking process; drain.

Arrange lettuce on a serving platter. Sprinkle tomatoes with salt. Top lettuce with asparagus, goat cheese, tomatoes, and pine nuts. Drizzle with Basil Vinaigrette before serving.

Makes 4 servings




Basil Vinaigrette



2 Tablespoons chopped fresh basil
2 Tablespoons balsamic vinegar
1 Teaspoon sugar
1/2 Teaspoon salt
1/2 Teaspoon freshly ground pepper
1/2 Cup olive oil


Whisk together basil and next 4 ingredients. Gradually whisk in oil, blending well.

Makes 2/3 cup