Spring Salad of Roasted Asparagus, Goat Cheese, and Toasted Pine Nuts
Myrecipes.com
Myrecipes.com
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Ingredients

  • 3 tablespoons
  • balsamic vinegar, divided
  • 1 teaspoon
  • Dijon mustard
  • 1 1/2 tablespoons
  • extra-virgin olive oil, divided
  • 1 tablespoon
  • hot water
  • whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
  • 1 pound
  • asparagus, ends trimmed
  • 1/8 teaspoon
  • sea salt
  • 1/4 teaspoon
  • freshly ground black pepper, divided
  • 4 cups
  • spring salad greens
  • 1 tablespoon
  • pine nuts, toasted
  • 1 ounce
  • crumbled goat cheese

Instructions

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