ASPARAGUS SALAD WITH TOASTED WALNUTS AND GOAT CHEESE

ASPARAGUS SALAD WITH TOASTED WALNUTS AND GOAT CHEESE image

Yield 6

Number Of Ingredients 10

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1 cup walnut halves
1/2 teaspoon fennel seeds
2 pounds medium asparagus
1/4 cup extra-virgin olive oil
1 1/2 Tablespoons sherry vinegar
1 large scallion, white and light green part only, minced
1 Tablespoon chopped tarragon
1 Tablespoon chopped mint
Salt and freshly ground pepper
4 ounces goat cheese, such as Bucheron,rind removed and cheese crumbled

Steps:

1. Preheat the oven to 350*. Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts into half lengthwise. 2. Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant, about 20 seconds. Transfer to a work surface, let cool, then finely chop. 3.Discard tough ends of asparagus and steam until just tender, about 4 minuts. Transfer to paper towels to cool, then cut on the diagonal into 2-inch lengths. 4. In a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and fennel seeds. Season with salt and pepper. 5. Add the asparagus and walnuts to the bowl and toss gently. Add the goat cheese. Season again with salt and pepper. Transfer to plates and serve.