Spring Salad With Asparagus Goat Cheese Lemon And Hazelnuts Recipes

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SPRING SALAD WITH ASPARAGUS, GOAT CHEESE, LEMON AND HAZELNUTS



Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts image

A beautiful fresh salad that celebrates Spring!

Provided by Marie

Number Of Ingredients 12

1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
1 cup fresh peas, or frozen and defrosted
½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
5 radishes, thinly sliced
2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
4 oz. of chevre goat cheese, I used the one with honey
the zest of one lemon, you can cut up a few slices for garnish after
½ cup of toasted hazelnuts, slightly cracked open
shaved Parmigiano Reggiano for top of salad
extra lemons for dressing
olive oil

Steps:

  • Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
  • Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
  • In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
  • Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
  • On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
  • Sprinkle the toasted nuts all around.
  • Spoon lemon dressing all around, as much as you think you need.
  • Add shavings of Parmiggiano Reggiano on top.
  • Garnish with a few lemon slices.

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