Asparagus, tomato, and feta salad with balsamic vinaigrette

Name: Asparagus, tomato, and feta salad with balsamic vinaigrette
Cuisine: American
Ingredients: 6 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey; 1 clove garlic, minced; 1/4 cup olive oil; to taste Salt and freshly ground pepper; 2 pounds fresh asparagus, tough ends trimmed and remaining diced into 2-inch pieces; 2 cups grape tomatoes, halved; 2/3 cup roasted sliced almonds; 4 ounces crumbled feta cheese (divided)

filzen @cook_4438254

Asparagus, tomato, and feta salad with balsamic vinaigrette

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Ingredients

Dressing
6 tablespoonsbalsamic vinegar
2 teaspoonsDijon mustard
2 teaspoonshoney
1 clovegarlic, minced
1/4 cupolive oil
to tasteSalt and freshly ground pepper
Salad
2 poundsfresh asparagus, tough ends trimmed and remaining diced into 2-inch pieces
2 cupsgrape tomatoes, halved
2/3 cuproasted sliced almonds
4 ouncescrumbled feta cheese (divided)

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Steps

1

Make dressing: In a medium bowl, whisk together vinegar, mustard, honey, and garlic. While constantly whisking, add olive oil until dressing is emulsified. Season with salt and pepper.
2

Prepare salad: Bring a large pot of water to a boil. Add asparagus to boiling water and allow to boil until tender-crisp, about 4-5 minutes.
3

Meanwhile, fill a large bowl with ice and cold water. Using a slotted spoon, transfer asparagus to ice water. Let it rest about 10 seconds before draining the asparagus well and transferring to another bowl.
4

Add tomatoes and almonds to bowl. Drizzle vinaigrette over the top and toss lightly. Mix in half the feta.
5

Serve and garnish with remaining feta.