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Wash the salad leaves, dry them in a kitchen cloth, tear into smaller pieces and mix together. You can use mixed salad if you like. Pear and Asparagus Salad is one of such lite and refreshing green salad.
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Ingredients requirements Jamon iberico, asparagus, pear and goats cheese salad:
- Make ready 10 slices - jamon iberico
- Take 3 - large asparagus
- Require 8 for cherry tomatoes
- Need 200 g for goats cheese
- Make ready 1 of avocado
- Make ready 1 of pepper
- Make ready 1 of pear
- Get Good olive oil and balsamic
- Prepare for Baby leaf spinach
- Get Rocket
Garnish with remaining pine nuts and goat cheese. This detox recipe is a great staple summer salad that can be used as a side salad on a barbeque, an accompaniment to a main dish, or as a dinner at the end of a long day! Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve. Asparagus salad with goats' cheese crostini.
Jamon iberico, asparagus, pear and goats cheese salad process:
- Chop pear, tomatoes, peppers
- Toss into the spinach and rocket with oil, balsamic vinegar and pepper
- Slice asparagus lengthways and in half then grill with oil and pepper
- Meanwhile slice the avocado and goats cheese
- Dress the salad and finally top with iberico and drizzle with oil and balsamic
Reviews & ratings Average global rating Iberico Ham in Spanish, it is made from the meat Iberico pigs, a breed of small brown animals native to the Andalusia region of Spain, exclusively bread on acorns. Asparagus has a pleasantly sharp flavor that balances nicely with the richer taste and texture of goat cheese — throw in the lemon zest and sea salt for added zing. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Looking for a new salad idea?
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