Spring in Chicago is kind of terrible. I could really do without it. It's cold, it's rainy, and you get teased every other week with one really beautiful day that gives you hope that you can put away the parka and then next thing you know it's freezing again. This recipe for Asparagus, Strawberry and Goat Cheese Salad is perfect for at least making you feel like real spring weather is around the corner. It has to be right???
Asparagus, Strawberry and Goat Cheese Salad
Prep Time: 20 minutes
10 spears of asparagus, cut into 2-inch pieces
3 tsp extra virgin olive oil, divided
salt and freshly ground black pepper
2 tsp lemon juice
½ tsp Dijon mustard
½ tsp honey
bag of mixed greens
handful fresh basil, roughly chopped
1/2 cup hulled and sliced strawberries
2 Tbsp freshly crumbled feta cheese
Preheat oven to 400°F. Toss asparagus pieces with 1 tsp olive oil and
season to taste with salt and pepper. Lay out in an even layer on a
baking sheet and roast until tender, about 15-20 minutes.
make the dressing. Combine the
remaining 2 tsp olive oil, lemon juice, mustard, and honey. Whisk until emulsified; season to taste with salt and pepper.
the mixed greens with the dressing, and then gently toss in the sliced
strawberries, asparagus, and fresh basil. Top salad with feta crumbles.