Spring Salad with herbed goat cheese

Written By Sadie Hill

Get a full taste of spring with this baby spinach, pea, and asparagus salad topped with herbed goat cheese. Blanch the asparagus and peas, make the herbed goat cheese, and whisk together the dressing up to 1 day ahead. When you're ready to serve, toss the spinach and veggies with the dressing, top with the cheese, and dinner is ready. For ease in coating the goat cheese with herbs and cutting it into neat rounds, be sure to use the plastic wrap to help you roll it and keep it together as you slice.

Ingredients

  • 8 cups water

  • 8 ounces fresh asparagus, cut into 1-inch pieces (about 1 1/2 cups)

  • 1 cup frozen green peas (about 5 oz.)

  • 3/4 teaspoon kosher salt, divided

  • 1 tablespoon finely chopped fresh flat-leaf parsley

  • 1 tablespoon finely chopped fresh chives

  • 1 (3-oz.) goat cheese log

  • 1 teaspoon lime zest

  • 2 tablespoons fresh lime juice

  • 1 teaspoon whole-grain mustard

  • 1 teaspoon honey

  • 1 teaspoon finely chopped fresh mint

  • 1/4 teaspoon black pepper

  • 2 1/2 tablespoons olive oil

  • 6 ounces fresh baby spinach

  • 1 cup thinly sliced radishes (about 3 oz.)

  • 1/4 cup roasted unsalted almonds

  • 1 tablespoon fresh mint leaves

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Nutritional Information

  • Calories 245

  • Fat 18g

  • Satfat 5g

  • Unsatfat 12g

  • Protein 10g

  • Carbohydrate 14g

  • Fiber 5g

  • Sugars 5g

  • Added sugars 1g

  • Sodium 541mg

  • Calcium 13% DV

  • Potassium 16% DV

How to Make It

Step 1

Place a bowl of ice water next to the sink. Bring 8 cups water to a boil in a medium stockpot over high. Add asparagus and peas, and cook until tender, 2 to 3 minutes; drain. Plunge asparagus and peas into ice bath; drain. Transfer to a baking sheet lined with paper towels to dry; sprinkle with 1/4 teaspoon salt.

Step 2

Place a 12-inch square of plastic wrap on a work surface. Sprinkle parsley and chives in the middle of the square. Roll goat cheese in herb mixture to coat, and roll plastic wrap around cheese. Gently roll into a 4-inch-long log. Cut log into 8 (1/2-inch-thick) rounds, cutting through the plastic; discard plastic.

Step 3

Whisk together lime zest, juice, mustard, honey, chopped mint, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Slowly whisk in oil.

Step 4

Toss dressing with spinach; add asparagus, peas, and radishes; top with almonds, cheese, and mint leaves.

Sadie Hill