ASPARAGUS, GOAT CHEESE AND WALNUT SALAD WITH HOGUE SAUVIGNON BLANC

Ingredients

• 2 pounds fresh asparagus, cut into 6-inch lengths
• Coarse salt
• 6 ounces soft goat cheese, crumbled
• 1 cup walnut pieces, roasted
• 1 large head leaf lettuce or 8 cups mixed salad greens
• One-half cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• One-half teaspoon coarse salt
• Freshly ground black pepper to taste
• One-third cup snipped chives

Instructions

Cook the asparagus in boiling salted water until crisp-tender. Drain and plunge into cold water for 5 minutes, drain and dry. Whisk together the dressing ingredients and place in glass baking dish. Add the asparagus and toss to coat. Cover and refrigerate one hour. Remove asparagus to a side plate. Tear the salad greens into bite-size pieces and toss with remaining dressing, season with salt and pepper. Arrange the greens on four salad plates. Top with the asparagus, crumbled cheese and walnuts.

Yield: 4 servings

Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.

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