Whether as a starter or main course, this asparagus salad with goat cheese balls is always a special treat.
Baguette fits perfect for this southern French starter. If you have fresh herbs available, you can decorate the dish with additional rocket twigs.
2 tablespoons roasted walnuts
1 pack goat cream cheese
100 g rocket salad
150 g asparagus (green)
2 tablespoons olive oil for searing
For the asparagus salad with goat’s cheese, first cut the wholemeal roll into thin slices and grind it with your palms into fine crumbs on a deep plate. In the meantime, wash the green asparagus and peel the bottom third. Cut asparagus spears at an angle into a few cm long pieces, fry in hot olive oil, season with salt, pepper and leave to stand with the lid closed until the pieces still have a light bite. Wash and halve the figs, wash the arugula salad and drain. Put the ingredients for the dressing of the asparagus salad with goat’s cheese in a screw-top jar and shake well. If necessary, taste again.
The Salad Mixture
Put the arugula salad in a bowl. Arrange the salad mixture in deep plates and put the fried asparagus on top. Decorate with figs and sprinkle with roasted walnut kernels. Put two goat cream cheese balls on small wooden skewers and serve on the salad. Ready is the delicious asparagus salad with goat’s cheese.