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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.

  • 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

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.