| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Caprial1 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Asparagus |
| 1 |
tb |
Olive oil |
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Mixed chopped fresh herbs; (such as basil, |
|
|
; rosemary, and |
|
|
; thyme) |
| 1/4 |
c |
Red wine |
| 1/4 |
c |
Balsamic vinegar |
| 2/3 |
c |
Olive oil |
|
|
Salt |
|
|
Cracked black pepper |
| 1/2 |
lb |
Mesclun mix or mixed wild greens |
| 12 |
oz |
Soft mild goat cheese; crumbled |
| 1/2 |
c |
Toasted unseasoned bread crumbs |
INSTRUCTIONS
DRESSING
Prepare a large ice water bath. Bring a large stockpot of water to a
boil over high heat. Add the asparagus and blanch, about 4 minutes,
or until al dente, then transfer to an ice water bath. When cool,
drain the asparagus and set aside.
To prepare the dressing, heat the olive oil in a saute pan over high
heat until very hot. Add the shallots and garlic and lightly saute,
just until fragrant, about 1 minute. Add the herbs and saute until
the herbs are fragrant, then add the red wine and transfer to a
medium bowl. Slowly whisk in the olive oil, until the dressing is
emulsified and thickened. Season to taste with salt and pepper and
set aside.
To prepare the salad, distribute the greens and asparagus among 6
individual plates and drizzle the warm dressing over the top.
Sprinkle the goat cheese and bread crumbs over the top and serve.
Converted by MC_Buster.
Per serving: 264 Calories (kcal); 26g Total Fat; (88% calories from
fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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