This salad was incredibly easy to put together and pretty much everyone had seconds so I would say it was a winner!
- 2 lbs fresh asparagus, trimmed and cut into 2 inch pieces
- 1 package (10.5oz) grape/cherry tomatoes, halved
- 2/3 cup chopped walnuts, toasted
- 4 oz feta, crumbled
- 6 tbsp balsamic vinegar
- 1/4 cup olive oil
- 2 tsp dijon mustard
- 2 tsp honey
- 1 clove garlic, minced
- salt and freshly ground black pepper to taste
Bring a large pot of water to a boil.
While water is heating, add balsamic vinegar to a small saucepan and heat over medium heat. Cook for about 3 minutes or until the vinegar has reduced by half. Pour into a glass measuring cup or jar and add olive oil, dijon, honey, garlic and salt and pepper. Mix well and set aside.
Once water is boiling, add asparagus and cook for about 4 minutes. You want it to be cooked but still crisp. Drain and dump asparagus into a bowl filled with ice water. This will stop the cooking process and help retain the bright green color. Once cooled, drain asparagus and put in a bowl. Add tomatoes, walnuts and feta. Drizzle with vinaigrette and toss until combined. Serve immediately.
Reposted from Cooking Classy