Asparagus Salad with Goat Cheese, Cherry Tomatoes and Balsamic Vinaigrette

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Asparagus Salad with Goat Cheese, Cherry Tomatoes and Balsamic Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
400 grams green Asparagus
1 bunch Arugula
200 grams Cherry tomatoes
100 grams large black Olives
3 Tbsps white balsamic vinegar
5 Tbsps olive oil
salt
freshly ground peppers
4 slices Glucose
4 slices Baguette
How healthy are the main ingredients?
OliveArugulaolive oilsalt

Preparation steps

1.

Rinse the asparagus, peel, cut off the ends, cut in half and cook in boiling salted water for about 10 minutes. Drain, rinse under cold water until cool and drain again.

2.

Trim the arugula, rinse and spin dry. Rinse and halve the tomatoes.

3.

Whisk the vinegar with 4 tablespoons olive oil and season with salt and pepper.

4.

Toast the baguette slices in a preheated oven (220°C) (approximately 425°F). Top with the goat cheese, drizzle with olive oil, season with salt and pepper and bake until the cheese starts to melt.

5.

Arrange the arugula, asparagus, tomatoes and olives on serving plates, drizzle with the balsamic vinaigrette and top with the baguette and goat cheese toasts.