Asparagus Salad with Goat Cheese and Blueberries
|Prep time||15 minutes|
|Total time||15 minutes|
One of our Produce Buyers, Mary Manghis created this recipe using local asparagus from Pomykala Farm. She says that the ume plum vinegar adds a nice balance of fruity and salty flavors.
Wash and trim the asparagus and cut into 2-inch pieces (if the stalks are thick, you can slice them in half before cutting into pieces). Heat a small skillet over medium-heat and pan fry the asparagus and garlic with salt and pepper until asparagus is a bit browned, about 5 minutes. Set aside.
Wash the mesclun greens and put on a plate. Wash blueberries and add on top of mesclun. Add goat cheese, crumbled, and minced chives and tarragon, to taste.
Top the salad with the fried asparagus and dress with 1-2 Tbsp olive oil and 1 Tbsp ume plum vinegar.
To customize this recipe, try adding more or less asparagus, blueberries, and goat cheese, or try different berries or herbs.