Spring Salad with Herbed Goat Cheese

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Spring Salad with Herbed Goat Cheese

Yield 4

ingredients

• 8 cups of water
• 8 oz fresh asparagus, cut into 1-inch pieces (about 1 ½ cups)
• 1 cup of frozen green peas
• ¾ teaspoon of Kosher salt, divided
• 1 tablespoon of finely chopped fresh parsley
• 1 tablespoon of finely chopped fresh chives
• 3 oz goat cheese
• 1 teaspoon lime zest
• 2 tablespoons of fresh lime juice
• 1 teaspoon of Dijon mustard
• 1 teaspoon honey
• 1 teaspoon of finely chopped fresh mint
• 1.4 teaspoon of black pepper
• 2 ½ tablespoon of extra-virgin olive oil
• 5 ounces of fresh baby spinach
• 1 cup of thinly slice radishes
• ¼ cup raw unsalted sliced almonds

Instructions

1. Place a bowl of ice water next to the sink. Bring water to a boil in a medium stockpot over high. Add asparagus and peas, and cook until tender, 2-3 minutes; drain. Plunge asparagus and peas into ice bath; drain. Transfer to a baking sheet lined with paper towels to dry; sprinkle with ¼ teaspoon salt.
2. Place a 12-inch square of plastic wrap on a work surface. Sprinkle parsley and chives in the middle of the square. Roll goat cheese in herb mixture to coat, and roll plastic wrap around cheese. Gently roll into a 4-inch-long log. Cut into (1/2 inch thick) rounds, cutting through the plastic; discard the plastic.
3. Whisk together lime zest, juice, mustard, honey, chopped mint, pepper, and remaining ½ teaspoon of salt in a medium bowl. Slowly whisk in olive oil. Toss dressing with spinach; add asparagus, peas, and radishes; top with almonds, cheese, and mint leaves.

Nutrition Facts

Calories

283

Fat

20 g

Sat. Fat

5 g

Carbs

16 g

Fiber

6 g

Net carbs

10 g

Sugar

6 g

Protein

12 g

Sodium

259 mg

Cholesterol

10 mg