Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Shaved Asparagus Salad with Aged Gouda and Hazelnuts
Photo by Scott Phillips

Ingredients

  • 2 Tbs. fresh lemon juice
  • ¾ lb. thick asparagus, trimmed
  • 3 cups baby arugula
  • 2-½ oz. thinly shaved aged Gouda (use a vegetable peeler)
  • 1 Tbs. fragrant honey, such as wild flower or orange blossom
  • 2 Tbs. extra-virgin olive oil
  • 3 Tbs. seasoned rice vinegar
  • + 3 more ingredients
    • ½ cup toasted, peeled, and chopped hazelnuts
    • 1 Tbs. finely chopped shallot
    • Kosher salt and freshly ground black pepper to taste

Whisk all of the ingredients together, cover, and refrigerate.

View full recipe at Fine Cooking

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