This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.

  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.

  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Cook's Note:

If you are making this ahead of time, you will want to wait until just before serving to add the goat cheese, so that it doesn't discolor from the balsamic vinegar.

Nutrition Facts

86.5 calories; protein 4g 8% DV; carbohydrates 7.2g 2% DV; fat 5.3g 8% DV; cholesterol 7.5mg 3% DV; sodium 101.8mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
This was a refreshingly new way for me to make asparagus. It was simple to make, and my husband and I ate the entire bowl (yes 6 servings). We pared it with a shrimp dish. Perfect for summer! Read More