Spring Salad With Herbed Goat CheeseFeatured by Eco Terreno Wines in the Gold Wine Club.
Pair this refreshing salad with something light, like a bottle of Sauvignon Blanc!Yield: 4
Prep Time: 20 Minutes
• 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
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.