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[edit] Ingredients
2 |
pounds Asparagus |
1 |
tablespoon Olive oil |
2 |
Shallots, chopped |
3 |
|
1 |
tablespoon Mixed chopped fresh herbs, (such as basil, rosemary, and thyme) |
¼ |
cup Red wine |
¼ |
cup Balsamic vinegar |
⅔ |
cup Olive oil |
|
|
|
Cracked black pepper |
½ |
pound Mesclun mix or mixed wild greens |
12 |
ounces Soft mild goat cheese, crumbled |
½ |
cup Toasted unseasoned bread crumbs |
[edit] Preparation
Step 1 |
Prepare a large ice water bath. Bring a large stockpot of water to a boil over high heat. Add the asparagus and blanch, about 4 minutes, or until al dente, then transfer to an ice water bath. When cool, drain the asparagus and set aside. |
Step 2 |
To prepare the dressing, heat the olive oil in a saute pan over high heat until very hot. Add the shallots and garlic and lightly saute, just until fragrant, about 1 minute. Add the herbs and saute until the herbs are fragrant, then add the red wine and transfer to a medium bowl. Slowly whisk in the olive oil, until the dressing is emulsified and thickened. Season to taste with salt and pepper and set aside. |
Step 3 |
To prepare the salad, distribute the greens and asparagus among 6 individual plates and drizzle the warm dressing over the top. |
Step 4 |
Sprinkle the goat cheese and bread crumbs over the top and serve. |
