With the amazing produce spring brings, one of the best ways to enjoy it is in a fresh salad. From asparagus to radishes to strawberries, this colorful and delicious salad can be served as a meal or as side with your Easter brunch.
- 1 cup balsamic vinegar
- 3-4 Tablespoons extra virgin olive oil
- Pinch of salt
- 4-5 stalks asparagus, ends cut off and chopped into 1 inch pieces
- 5-6 cups spinach, chopped or baby spinach
- 4-5 radishes, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup bean sprouts
- 1 cup fresh strawberries, hulled and sliced, plus additional for garnish
- 4 oz soft goat cheese
To make the balsamic vinegar reduction: add 1 cup of balsamic vinegar in a small pan. Bring to a simmer and reduce until syrupy, about 8-10 minutes. Set aside to cool.
In a large pot, bring water to a boil. Add asparagus and blanch for few minutes. Remove from boiling water and immerse in iced or cold water. (This stops the cooking process to preserve the asparagus’ crisp texture and color). Once cooled, lay on a paper towel and pat dry. Set aside.
To make dressing: whisk together balsamic vinegar reduction, extra virgin olive oil and salt.
In a large platter or bowl: toss together all vegetables and strawberries. Top with goat cheese. Drizzle dressing on top and garnish with more strawberries, if desired.