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Discover the delightful combination of flavors in our English Blue Cheese and Roasted Asparagus Salad with Lemon Vinaigrette. This dish highlights the rich, tangy notes of traditional English blue cheese paired with the fresh, earthy taste of roasted asparagus. Perfect for a light lunch or an elegant starter, it showcases simple ingredients elevated by vibrant flavors.
Ingredients
- 1 bunch fresh asparagus
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100g English blue cheese, crumbled
- Mixed greens (arugula, spinach, or lettuce)
- 1/4 cup toasted walnuts (optional)
- For the Lemon Vinaigrette:
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Preparation
Start by preheating your oven to 400°F (200°C). Trim the woody ends off the asparagus and toss them with 2 tablespoons of olive oil, salt, and pepper. Spread the asparagus on a baking sheet and roast for about 15 minutes, until tender and slightly caramelized.
While the asparagus is roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
In a large salad bowl, combine the mixed greens and roasted asparagus. Drizzle with the lemon vinaigrette and toss gently to coat all ingredients evenly.
Sprinkle the crumbled blue cheese and toasted walnuts over the top. Serve immediately for a fresh, flavorful experience.
Serving Suggestions
This salad pairs beautifully with crusty bread or can be served as a starter at dinner parties. Its combination of creamy blue cheese, roasted vegetables, and tangy vinaigrette makes it a memorable dish for any occasion.