Asparagus Salad with Toasted Almonds and Goat Cheese - Kelsey

I love asparagus and I love goat cheese. My best friend worked at a goat farm for a bit with their own goat cheese. That was a great time for me.

I started with toasting the almonds.

I turned around for 30 seconds to search the fridge for mustard and I burnt them. Oh well. 

I chopped the asparagus.

While I put a pot on the stove to boil I worked on the dressing. The recipe calls for either a lemon or red wine vinegarette. My family is a big fan of red wine vinegar but I bought a lemon so I went with that.

This vinegarette recipe is basically how I make one normally. Lemon juice, oil, garlic, salt, pepper, mustard. The only things I don't normally add are a bit of water and shallot. I couldn't find Dijon mustard so I grabbed my favorite mustard.

I don't love mustard but I love this stuff. It tastes like horseradish.

Back to blanching the asparagus. Throw it in for 3 minutes.

Then strain and cool it down by running cold water over it.

You're supposed to dry it in a salad spinner. I don't have a salad spinner. I just grabbed a few paper towels and grabbed handfuls and kind of dried them. 

Add in the dressing, the toasted almonds, salt and pepper, and sliced shallot.

I was making this a little bit ahead of time so I waited until serving to add the goat cheese. Extra on mine.

So refreshing! And I loved how the goat cheese mixed in a bit, the whole thing became a little creamy.