Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

White Wine Vinegar
  • Honey Dijon Vinaigrette:
  • 2 tbsp Filippo Berio White Wine Vinegar
  • 1 shallot, minced
  • 1 tbsp finely chopped fresh tarragon
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/4 tsp each salt and pepper
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • Green Bean, Asparagus and Goat Cheese Salad:
  • 1/2 lb green beans, trimmed and cut into 1-inch pieces
  • 1/2 lb asparagus, trimmed and cut into 1-inch pieces
  • 6 cups baby arugula
  • 1/2 cup crumbled goat cheese
  • 1/4 tsp each salt and pepper
  • 1/4 cup diced sundried tomatoes in oil
  • 2 tbsp chopped fresh chives
    • Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
    • Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
    • Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.
    • Tip: If you’re a fan of asparagus, omit the green beans and double the asparagus.

    Prep Time

    10 min


    Cook Time

    3 min


    Total Time

    13 min


    Servings

    4

     


    X

    Categories

    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: French

    Product: White Wine Vinegar

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