Asparagus Salad with Goat Cheese, Cherry Tomatoes and Balsamic Vinaigrette
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- 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
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.
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