WOODLOT'S ASPARAGUS SALAD WITH HAZELNUT VINAIGRETTE

Woodlot’s chef/owner David Haman served this delicious asparagus salad at Toronto Taste.

Woodlot’s chef/owner David Haman served this delicious asparagus salad at Toronto Taste.

Makes 8 servings

Ingredients

  • 2 lbs asparagus, trimmed
  • 3/4 cup toasted hazelnuts, lightly crushed
  • 3 oz aged goat cheese (eg Monforte's goat's tomme)
  • 2 oz mache
  • lemon dressing:
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp honey
  • 1/2 tsp poppy seeds
  • vinaigrette:
  • 2 tsp Kozlik's maple mustard
  • 1 1/2 tbsp sherry vinegar
  • 1 1/2 tbsp hazelnut oil
  • 3 1/2 tbsp extra virgin olive oil
  • 1/4 tsp sea salt

Method

    1. Blanch asparagus in boiling salted water for one minute. Chill in ice water, pat dry and refrigerate.

    2. Wash and dry mache. Whisk oil, lemon juice, honey and poppy seeds for lemon dressing.

    3. For sherry vinaigrette whisk mustard with vinegar. Combine oils and whisk into vinegar. Refrigerate.

    4. To compose salad toss asparagus with hazelnuts, sherry vinaigrette, season to taste and arrange on plates. Toss mache with lemon dressing. Season and arrange on top of asparagus. Using a rasp, finely grate cheese all over salad.

WOODLOT'S ASPARAGUS SALAD WITH HAZELNUT VINAIGRETTE

Find more of Bonnie's delicious recipes in her cookbooks: