Provided by Amanda Hesser
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 340 milligrams, Sugar 5 grams, TransFat 0 grams
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