Asparagus, Tomato, and Walnut Salad with Feta Cheese and Balsamic Vinaigrette

7 servings

Ingredients for Salad

• 2 lbs. fresh asparagus, tough ends trimmed, remaining diced into 2 inch pieces
• 1 (10.5 oz.) package grape tomatoes, halved
• 2/3 cup chopped walnuts, toasted
• 4 oz. feta cheese, crumbled

Ingredients for Vinaigrette

• 6 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 1 garlic clove, minced
• salt
• black pepper

Directions

Bring a large pot of water to a boil.

Meanwhile, prepare vinaigrette. Add vinegar to a small sauce pan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pout into a bowl. Add olive oil, dijon mustard, honey, garlic and whisk to blend. Season with salt and pepper. Set aside.

Add asparagus to boiling water and allow to boil until tender crisp, about 4 – 5 minutes. 

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 in half of the feta. Then plate the salad and then top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).

Recipe originally found on #Recipes.

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