~ This is a great salad
- asparagus spears ~ a pound or so
- 1 cup chevre goat cheese
- 1/2 cup toasted chopped pecan pieces
Peel and blanch asparagus in boiling salted water for 3 minutes. Plunge in to an ice bath to stop cooking and keep nice and green. When cooled remove from water and drain well
Dressing / Vinaigrette
~ this is a lot of trouble but it is wonderful!! It is great on many other things like grilled fish too!
- 4 oranges 1 for the peel and 3 for juice
- 2 tablespoons sugar
- 2 lemons 1 for peel and 1 1/2 for juice
- 1 teaspoon Dijon mustard
- 6 tablespoons peanut oil
- 1 tablespoon flat leave parsley minced
- salt and pepper
Remove peeling from the 1 orange using a vegetable peeler or zester. Making sure to not get any of the white pith ~ it does not taste good. Cut peeling into very, very thin strips. Juice the remaining oranges strain out all seeds and pulp. Put juice, peel and sugar in a small sauce pan and bring to a boil Adjust heat to low simmer and reduce by 2/3 until mixture is syrupy this takes about 5 minutes, bring to room temp.
Remove lemon peel as above. Juice lemon and strain. In a bowl whisk orange mixture, lemon , lemon peel, oil mustard, salt and pepper ~ I will just put it all in a mason jar and shake really hard until light and creamy looking other wise you can whisk. To this point it can be made a day or two days ~ before serving add parsley.
Add asparagus on plater, top with toasted pecans, chevre cheese and vinaigrette Enjoy…this is really yummy!!