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Asparagus Salad with Goat Cheese and Tarragon

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups mesclun greens
  • 20 asparagus spears, trimmed, blanched, shocked and cut into big chunks
  • 1 pint cherry tomatoes, left whole or halved
  • 2 tablespoons crumbled goat cheese
  • 1 tablespoon coarsely chopped fresh tarragon leaves
 

Method

Place the olive oil, vinegar, mustard, salt and pepper in a small bowl and mix to combine.  Divide the mesclun greens among 4 salad plates and top with equal amounts of asparagus and tomatoes.  Top with the goat cheese and tarragon and drizzle with the dressing.

Serves: 4

Reprinted with permission from ©Sally Sampson, 100-Calorie Snack Cookbook, by Sally Sampson, published by John Wiley & Sons  
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