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Spring Salad With Herbed Goat Cheese

Featured by Eco Terreno Wines in the Gold Wine Club.
Spring Salad With Herbed Goat Cheese

Description

Pair this refreshing salad with something light, like a bottle of Sauvignon Blanc!

Yield: 4
Prep Time: 20 Minutes

Ingredients

• 8 cups water
• 8 ounces fresh asparagus, cut into 1-inch pieces (about 1 1/2 cups)
• 1 cup frozen green peas (about 5 oz.)
• 3/4 teaspoon kosher salt, divided
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chives
• 1 (3-oz.) goat cheese log
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon whole-grain mustard
• 1 teaspoon honey
• 1 teaspoon finely chopped fresh mint
• 1/4 teaspoon black pepper
• 2 1/2 tablespoons olive oil
• 6 ounces fresh baby spinach
• 1 cup thinly sliced radishes (about 3 oz.)
• 1/4 cup roasted unsalted almonds
• 1 tablespoon fresh mint leaves

Instructions

1. Place a bowl of ice water next to the sink. Bring 8 cups water to a boil in a medium stockpot over high. Add asparagus and peas, and cook until tender, 2 to 3 minutes; drain. Plunge asparagus and peas into ice bath; drain. Transfer to a baking sheet lined with paper towels to dry; sprinkle with 1/4 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 log into 8 (1/2-inch thick) rounds, cutting through the plastic; discard plastic.

3. Whisk together lime zest, juice, mustard, honey, chopped mint, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Slowly whisk in oil.

4. Toss dressing with spinach; add asparagus, peas, and radishes; top with almonds, cheese, and mint leaves.



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