Fruity asparagus salad with goat cheese

Name: Fruity asparagus salad with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g green asparagus; 2 TABLESPOONS White wine vinegar; 1/2 TEASPOON Honey; 3 TABLESPOONS Orange juice; 1/4 TEASPOON Mustard; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 400 g) ripe mango; 100 g Cashew nuts; 2 TABLESPOONS Sugar; 75 g Baby leaf spinach; 3 Stem(s) Thyme; 200 g Fresh goat cheese; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g green asparagus
2 TABLESPOONS White wine vinegar
1/2 TEASPOON Honey
3 TABLESPOONS Orange juice
1/4 TEASPOON Mustard
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 400 g) ripe mango
100 g Cashew nuts
2 TABLESPOONS Sugar
75 g Baby leaf spinach
3 Stem(s) Thyme
200 g Fresh goat cheese
baking paper

Directions

1
Form potato dough into a roll (6-7 cm Ø), cut into approx. 8 slices. Press each slice slightly flat. Cover each slice with 1 mettball and form into a dumpling. Pour into boiling salted water, cook for 15-20 minutes
2
Mix asparagus and vinaigrette and leave to stand for 20-30 minutes.
3
Cut the mango off the stone. Peel and chop half of the flesh. Use the rest of the mango for other purposes. Roast the nuts in a pan and take them out. Add sugar to the hot pan and caramelize.
4
Add nuts, mix well, spread on a piece of baking paper, allow to cool.
5
Sort the spinach, wash and drain well. Roughly chop the nuts. Wash thyme, shake dry, pluck leaves from the stalks and chop finely. Crumble cheese. Mix mango, thyme and spinach with the asparagus and arrange on plates.
6
Spread goat's cheese and nuts over it and serve immediately. Roasted ciabatta bread tastes good with it.