Asparagus Salad with Goat Cheese and Bacon

Asparagus Salad with Goat Cheese and Bacon

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Asparagus Salad with Goat Cheese and Bacon

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Directions

Item No. 141120
Strawberry Balsamic Dressing
Strawberry Balsamic Dressing
$8.95

Ingredients

  • 4 cups asparagus, trimmed into bite-size pieces
  • 2 cups fingerling potatoes
  • 2 Tablespoons bacon, cooked and chopped
  • 1/4 cup almonds, toasted and chopped
  • 4 ounces baby spinach,  washed
  • 1/2 cup Stonewall Kitchen Strawberry Balsamic Dressing
  • 2 Tablespoons pickled red onion
  • 1/4 cup goat cheese, crumbled
  • Salt and pepper

Directions

  1. Bring a medium pot of salty water to a boil. Prepare a medium bowl of ice water and set aside. Cook the trimmed asparagus in the boiling water just until tender, about 2-3 minutes. Transfer immediately to ice water and allow to cool completely. Once cooled, allow to drain thoroughly.
  2. Place the fingerling potatoes in a separate medium pot and cover with cold water. Add 1 Tablespoon salt and bring to a simmer. Check potatoes for doneness by piercing with a cake tester or toothpick, they should be firm, but provide very little resistance. Drain potatoes and allow to cool in a single layer. Once cooled, slice in half length-wise and reserve.
  3. In a large bowl place the blanched asparagus, cooked potatoes, bacon, almonds and spinach.  Add dressing and carefully fold together to combine.
  4. Divide into four bowls and garnish each salad with pickled red onions and goat cheese. Season with salt and pepper to taste and serve right away.