I love just about any dish that uses balsamic vinegar, and this one didn’t disappoint either. Perfect for the summer, this simple, quick and delicious side dish provides a wow factor not only from the flavor but its presentation. Take advantage of fresh summer produce, and enjoy this salad at your next picnic or cookout and have your friends asking for the recipe. Enjoy!
6 Tbsp. balsamic vinegar
1/4 C. olive oil
2 tsp. Dijon mustard
2 tsp honey
1 clove garlic, minced
Salt and freshly ground black pepper
2-lb. fresh asparagus (preferably medium thickness), tough ends trimmed,
remaining diced into 2-inch pieces
1 (10.5-oz) pkg. grape tomatoes, halved
2/3 C. chopped walnuts, toasted
4-oz. feta cheese, crumbled
Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 4-5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).
Recipe Source: Cooking Classy