- Sea salt
- ½ pound asparagus, woody ends trimmed
- 3 large handfuls young arugula
- Juice of 1 blood orange
- 1 teaspoon red wine vinegar
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
- ¼ cup grapeseed oil
- ½ cup goat curd (or fresh goat cheese), chilled
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
184 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 9 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 4 milligrams cholesterol; 303 milligrams sodium
- Bring a large pan of water to a boil. Add enough salt to make the water salty. Add the asparagus and cook for 3 minutes. Drain and run under cold water. Lay the asparagus out to cool completely and dry. Slice into 1-to-1 1/2-inch lengths. Combine the asparagus and arugula in a bowl.
- In a small bowl, whisk together the blood-orange juice, vinegar and mustard and a little salt and pepper. Add the oil in gradual amounts, first in drops, then in a thin stream, until the vinaigrette is thick and emulsified. Season to taste.
- Pour the dressing over the arugula and asparagus. Toss to coat. Add the goat curd, broken into lumps. Toss gently to mix. Taste and adjust seasoning.