Best Asparagus Tomato And Goat Cheese Salad Recipes

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

PANKO-CRUSTED GOAT CHEESE WITH TOMATO AND ASPARAGUS SALAD

Steps:

• Put the garlic slices and oil in a small glass bowl and microwave on high power for 1 minute. Remove from the heat and stir in the balsamic vinegar, salt, and pepper to taste. Using a sharp knife dipped into hot water and wiped dry, a cheese wire, or a piece of (unflavored) thick dental floss, slice the goat cheese into 8 pieces slightly less than 1 inch thick. Place on a large plate. Line a baking sheet with parchment or waxed paper. Place the flour, eggs, and panko in three separate shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on the lined baking sheet. Refrigerate until ready to fry. Trim off the tough bottom ends of the asparagus spears. Peel the stems, and then cut into diagonal pieces about 2 inches in length. Cook the asparagus in a medium saucepan of boiling salted water for about 1 minute after the water returns to a boil. Immediately plunge the cooked asparagus into a bowl of ice water to stop the cooking. Drain well and refrigerate until ready to use. Heat the oil in a large non-stick skillet over medium heat. Add the cheese slices and cook until lightly browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and place on a baking sheet lined with several layers of paper towels to drain. The Cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes. To serve, place 4 pieces of tomato in the center of each of four large chilled plates. Top with 2 spears of the asparagus. Place the greens on top of the vegetables, and spoon the vinaigrette over all. Place 2 slices of the warm goat cheese on one side of each salad and serve.

ASPARAGUS, TOMATO AND GOAT CHEESE SALAD

Steps:

• Arrange first 3 ingredients on platter.
• Top with remaining ingredients.

ROASTED ASPARAGUS AND TOMATO PENNE SALAD WITH GOAT CHEESE

Steps:

• Preheat oven to 400°. 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. 3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes. 4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper. 5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

ROASTED ASPARAGUS AND TOMATO PENNE SALAD WITH GOAT CHEESE

Steps:

• Preheat oven to 400°.
• Cook pasta according to package directions, omitting salt and fat; drain and set aside.
• Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
• Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
• Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.