Delicious Asparagus Tomato Salad Recipe with Goat Cheese

Ingredients

• 0.25 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 pound fresh asparagus, cut into 2-inch pieces
• 1 cup grape tomatoes, halved
• 2 ounces goat cheese, cubed

Instructions

1. In a small saucepan, bring balsamic vinegar to a boil over medium-high heat. Let it boil for 3 minutes. Take off the heat and whisk in olive oil, Dijon mustard, honey, minced garlic, salt, and pepper. Set aside to cool.
2. Bring a pot of water to a rapid boil and cook the asparagus for approximately 3 minutes, until tender-crisp. Drain the asparagus in a colander, then immediately run it under cold water to halt the cooking process. Shake off any excess water.
3. In a large bowl, combine the cooked asparagus and halved grape tomatoes. Drizzle the prepared vinaigrette dressing over the salad and toss gently to coat. Crumble goat cheese over the top and toss lightly again. Serve the asparagus tomato salad immediately.

Nutrition

• Calories: 87 kcal
• Fat Content: 5 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 102 mg
• Protein Content: 4 g
• Cholesterol Content: 8 mg
• Carbohydrate Content: 7 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g