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Ingredient
Asparagus, tomato, and feta salad with balsamic vinaigrette
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Ingredient
6 tablespoons
balsamic vinegar
2 teaspoons
Dijon mustard
2 teaspoons
honey
1 clove
garlic, minced
1/4 cup
olive oil
to taste
Salt and freshly ground pepper
2 cups
grape tomatoes, halved
2/3 cup
roasted sliced almonds
4 ounces
crumbled feta cheese (divided)
Cooking instructions
* Step 1
Make dressing: In a medium bowl, whisk together vinegar, mustard, honey, and garlic. While constantly whisking, add olive oil until dressing is emulsified. Season with salt and pepper.
* Step 2
Prepare salad: Bring a large pot of water to a boil. Add asparagus to boiling water and allow to boil until tender-crisp, about 4-5 minutes.
* Step 3
Meanwhile, fill a large bowl with ice and cold water. Using a slotted spoon, transfer asparagus to ice water. Let it rest about 10 seconds before draining the asparagus well and transferring to another bowl.
* Step 4
Add tomatoes and almonds to bowl. Drizzle vinaigrette over the top and toss lightly. Mix in half the feta.
* Step 5
Serve and garnish with remaining feta.
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