Blood Orange, Asparagus and Goat Cheese Salad

4 Servings

Ingredients

Honey Orange Vinaigrette

• ½  fresh blood orange, juiced

• 2 tablespoons white wine vinegar

• 1 tablespoon honey

• ½ small shallot, minced

• ½ small garlic clove, minced

• ½ cup olive oil

• pinch of salt and pepper

Salad

• 1 pound asparagus, trimmed and cut into 2 inch pieces

• 3 blood oranges, segmented

• 4 ounces plain goat cheese

• ½ cup hazelnuts, rough chopped

• 4 cups mixed greens

Directions

1. Bring pot of water to boil and blanch asparagus for 2-3 minutes, or until they turn bright green.  Place in ice bath until chilled and set aside.

2. Assemble salad in layers with mixed greens on bottom, asparagus, goat cheese, oranges, and garnish with hazelnuts. 

3. Whisk vinaigrette ingredients together and serve with salad.