Balsamic Strawberry & Asparagus Salad
Balsamic drizzled on strawberries is a heavenly gourmet treat especially on top spinach, tossed with asparagus and creamy goat cheese. Sweeten the balsamic dressing as much as you like to your personal taste. Because the asparagus is left raw, select the thinnest you can find. If you can only find thick asparagus or prefer it cooked through, steam it until tender.
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon agave nectar, to taste
- 1 pinch salt
- 1 pinch black pepper, to taste
- 4 cups spinach
- 1 pint strawberries
- ½ lb asparagus, baby thin
- 2 ounces goat cheese, crumbled
Serving Size: 2 People
Combine the vinegar and dijon. Slowly whisk in the olive oil. Taste. Add agave nectar as desired. Season with a pinch of salt & pepper.
Wash & dry the spinach. Remove the stems and thinly slice the strawberries. Slice the asparagus into 2-inch pieces. Toss the three vegetables together with the clumps of goat cheese, slivered almonds and at least half of the dressing.
Add more dressing to taste. Finish with a garnish of the nuts, goat cheese, and slices of strawberries.
This recipe has been featured in the following meals: