Asparagus Salad with Reduced Balsamic Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1/2 lb Asparagus
  • 1/4 cup Basil, leaves
  • 1 Garlic clove, small
  • 4 cups Greens, mixed

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 1/2 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 1/4 cup Goat cheese

Found on theendlessmeal.com

Description

Ingredients

• ¼ cup balsamic vinegar
• 1 tablespoon honey (or sub maple syrup for strict vegan)
• 1½ teaspoons Dijon mustard
• 1 small garlic clove, very finely minced
• ¼ cup olive oil
• Sea salt, to taste
• ½ lb. asparagus, tough ends snapped off
• 4 cups mixed greens
• ¼ cup basil leaves, torn
• ¼ cup chopped pecans (preferably toasted)
• ¼ cup goat cheese (omit for vegan)

Directions

• Bring the balsamic vinegar to a boil in a small pan. Continue to boil the vinegar until it reduces by half.
• In a small bowl mix the reduced balsamic, honey, Dijon mustard and garlic. Slowly whisk in the olive oil. Salt to taste.
• Bring a pan with 2 inches of water in it to a boil. Add the asparagus and simmer it for 2 minutes. Drain the asparagus and rinse it under cold running water then place it in a bowl full of ice and water. Drain and dry the asparagus once it is completely cold.
• Toss the asparagus with the dressing, greens, pecans and optional goat cheese and serve right away.