I simply came from the Winter Fancy Food Show in port of entry, CA and that I will affirmatively say that I even have tried a lot of gourmand foods and recipes than I might have ever unreal. one in every one of those finds happens to incorporate this lemon metropolis salad dressing, that I paired with a French country salad.
For the salad
- 1 (5 oz.) bag of arugula
- 1/2 pound asparagus tough ends trimmed
- olive oil to drizzle over asparagus
- sea salt to sprinkle over asparagus
- 1/2 cup sliced cooked beets canned, jarred, home-cooked
- 1/2 cup whole walnuts or pecans toasted
- 1/4 cup crumbled goat cheese
For the vinaigrette
- 2 tbsp dijon mustard
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 cloves small garlic minced
- 1/2 tsp sea salt
- pinch of freshly ground black pepper
- juice of 1/2 a lemon
- zest of 1/2 a lemon
To create the salad
Preheat the oven to 400°F. Line a baking sheet with a piece of parchment paper. Cut the asparagus into 1 1/2″ long pieces. Spread the asparagus out onto the prepared baking sheet. Drizzle olive oil over the asparagus along with a sprinkle of sea salt. Roast for 4 to 5 minutes, until the asparagus, is tender but still has a bite. Allow the asparagus to cool before using.
Toss the arugula with the asparagus in a large bowl; temporarily set aside.
To create the dressing
Whisk all of the vinaigrette ingredients together in a small measuring cup.
Toss the salad with the vinaigrette until everything is lightly coated in the dressing. Then garnish the salad with the sliced beets, toasted nuts, and crumbled goat cheese.