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

Ingredients

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 salt

1/4 tsp 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

Directions

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.

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