Grilled Asparagus, Fig & Goat Cheese Salad with Citrus Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Salads
Description
A summer salad that is great for a light lunch with friends. Serve with a glass of chilled De Grendel Sauvignon Blanc.
Ingredients
Asparagus
Olive oil
200 g fresh young asparagus
Salt and pepper
Dressing
6 Tbsp (90 ml) olive oil
2 Tbsp (30 ml) lemon juice
Salt and pepper
Salad
150 g mixed leaves
100 g Chevin, use a teaspoon to scoop into small chunks
1 spring onion, thinly sliced
¼ small grapefruit, peeled, pith removed and sliced into small pieces
50 g walnuts, toasted and chopped
5 figs, quartered
Micro herbs, to garnish
Lemon zest, to garnish
Edible flowers, to garnish (optional)
Salt and pepper
Instructions
Asparagus
Drizzle the asparagus with olive oil and season with salt and pepper. Set a grill pan over high heat and heat until it starts to smoke. Grill the asparagus until charred on both sides, then remove from the heat and set aside.
Salad
Pour the ingredients for the dressing into a small bowl and whisk well to emulsify; season to taste and then set aside.
To Assemble
Lightly toss the leaves in a small amount of the dressing to coat. Lay the leaves out on a serving platter and top with asparagus, pieces of Chevin, spring onion, grapefruit pieces, walnuts and figs. Garnish with micro herbs, lemon zest and edible flowers. Season with salt and black pepper, then drizzle with a little extra dressing and then serve with the rest of the dressing on the side.
