Asparagus Salad with toasted walnuts & goat cheese

By á-35117

Ingredients

• 1 C walnut halves
• 1/2 t fennel seeds
• 2 lbs asparagus
• 1/4 C olive oil
• 1 1/2 T sherry vinegar
• 1 lge scallion, green part only, minced
• 1 T minced tarragon
• 1 T chopped mint
• Salt & pepper
• 4 oz. goat cheese, crumbled

Details

Cooking time 30mins

Preparation

Step 1

Preheat oven to 350.
Spread walnuts on small baking sheet & bake 8 min. Transfer to plate to cool, then break in halve lengthwise
Meanwhile in small skillet, toast fennel seeds over mod hi heat til fragrant & golden, @ 20 sec. Let cool & chop
Pour 1/2" water in large pot fitted with steamer basket & bring to boil. Add trimmed asparagus spears, cover & steam @ 4 min.
Meanwhile in large bowl, whisk olive oil with vinegar, scallion, tarragon, mint & chopped fennel seeds; season with salt & pepper
Add asparagus & walnuts to bowl & toss. Add goat cheese. Season with salt & pepper.