SHAVED ASPARAGUS SALAD WITH AGED GOUDA & HAZELNUTS

By jarren

Ingredients

• For the Vinaigrette:
• 3 tbsp seasoned rice vinegar
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey,
• 1 tbsp finely chopped shallot
• Sea salt and freshly ground black pepper to taste
• For the Asparagus:
• 3/4 lb thick asparagus, trimmed
• 3 cups baby arugula
• 1/2 cup toasted, peeled and chopped hazelnuts
• 1 1/2 oz thinly shaved aged Gouda (use a vegetable peeler)

Details

Servings 6

Preparation

Step 1

Make the Vinaigrette:

Whisk all of the ingredients together, cover and refrigerate for up to 3 days.

Prepare the Salad:

Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks.

Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes, so that the flavors meld and the asparagus softens just a bit.

Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.