Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette
- 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.
Cooking Method: No Cook
World Cuisine: French
Product: White Wine Vinegar