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Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Servings 4
Prep Time 10 minutes
Cook Time 3 minutes

Ingredients

Honey Dijon Vinaigrette:

  • 2 tablespoons Filippo Berio White Wine Vinegar
  • 1 shallot minced
  • 1 tablespoon finely chopped fresh tarragon
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Filippo Berio Extra-Virgin Olive Oil

Green Bean, Asparagus and Goat Cheese Salad:

  • 1/2 pound green beans trimmed and cut into 1-inch pieces
  • 1/2 pound asparagus trimmed and cut into 1-inch pieces
  • 6 cups baby arugula
  • 1/2 cup crumbled goat cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup diced sundried tomatoes in oil
  • 2 tablespoons chopped fresh chives

Instructions

  • To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
  • To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
  • Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Notes

If desired, omit green beans and double asparagus.