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Arugula and Asparagus Salad

Elegant in presentation and complex in flavor, this salad combines the grassy notes of Markon First Crop Asparagus, the peppery flavor of Ready-Set-Serve Wild Arugula, the sweetness of fresh raspberries, and the creamy heartiness of cheese.

Ingredients: 
  • 4 jumbo Markon First Crop Asparagus spears, shaved with peeler towards the tip, and placed in ice water (this will facilitate curling)
  • 1 cup loosely packed Ready-Set-Serve Wild Arugula
  • 1 Tbsp. honey wine apple vinaigrette (recipe follows)
  • 8 raspberries
  • 1 oz. wedge goat cheese
  • 2 Tbsp. apple cider reduction
Instructions: 

Take arugula and a small handful of curled asparagus (dry all the water off) and place in mixing bowl with raspberries. Dress lightly with vinaigrette and gently mix (careful not to break berries). Place on plate, leaving room for cheese and cider reduction. Place cheese wedge on plate, and dot or squiggle on some of the cider reduction. Serve.


Honey-Apple Wine Vinaigrette

  • 1/2 cup apple wine vinegar
  • 1/2 cup honey
  • 1 Tbsp. yellow mustard
  • 1 shallot, minced
  • 2 cups grapeseed oil
  • Salt & pepper

Place first four ingredients in mixing bowl and incorporate well. Drizzle in oil while whisking briskly. Season with salt and pepper to taste. Will last up to three weeks.

Number of Servings: 
2
Contributed by: 
Markon Member Chef Michael Showers
Meal Type:
Spring
Summer
Appetizers
Gluten Free
Salads
Vegetarian

Nutritional Information

Serving Size 109 grams
Calories 80
%Daily Value*
Total Fat 4g5%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 10g0%
Total Carbohydrate 9g3%
Dietary Fiber 2g7%
Total Sugars 6g
Includes 0g Added Sugars0%
Protein 3g
Vitamin D 0mcg0%
Calcium 40mg2%
Iron 1mg6%
Potassium 250mg6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.