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Arugula salad with asparagus and feta

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Ingredients for 4 servings:

  • 1 bowl of arugula
  • 1 jar asparagus, optionally freshly cooked
  • 150 g feta cheese
  • 2 tsp honey
  • 50 ml olive oil
  • 50 ml balsamic vinegar, dark
  • Salt, optionally herbal salt, if available

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, can be prepared

Wash and dry the arugula. Mix the oil, vinegar, honey, and salt well and season to taste, then pour it over the arugula. I let it sit for about 1/2 to 3/4 hour. This makes it great to make ahead if you’re serving it as an appetizer. Meanwhile, drain the asparagus well and cut it into approximately 4 cm pieces. Crumble the feta with a fork. Arrange the asparagus and feta on plates over the arugula just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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