Today we have our last winter league bowling, next week it will be "banquet" prizes, bowling for fun. Some, by no means all, will be joining the summer league. A much shorter season of course. People from other leagues join in on the summer league too. All the winter leagues having ended.
This sounds like a good recipe. Many people do not realise you can eat asparagus uncooked, I didn't until a few years ago. However, it is better, as in all things, if you get it fresh from the farm rather than using the store bought asparagus. I am sure the goat cheese, chèvre, would also be better straight from the farm, but that is not as easy to achieve so I guess the grocery store will have to be the source.
Shaved Asparagus Salad with Goat Cheese and Hazelnuts
3 Tbs extra-virgin olive oil
2 Tbs champagne vinegar or white wine vinegar
½ small shallot, minced (or 3 T chopped chives)
1 Tbs chopped fresh dill
2 tsp Dijon mustard
1 tsp honey
½ tsp salt
½ tsp freshly ground pepper
2 hearts of romaine, very thinly sliced
1 bunch of asparagus, woody ends removed and spears shaved with vegetable peeler
3 oz fresh chèvre
¼ cup chopped toasted hazelnuts
1. Whisk oil, vinegar, shallot or chives, dill, mustard, salt and pepper in a large bowl. Add romaine and shaved asparagus to the bowl and toss to combine. Divide among four plates. Crumble goat cheese over the salads. Divide hazelnuts over the salads.
Yield: 9 cups
Source: Healthy Seasonal Recipes
Have a great day