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Peter Evans

Asparagus, Orange, Beetroot and Goats Cheese Salad with Walnut dressing


Serves 2

Ingredients

  • 12 asparagus spears, blanched and refreshed under cold water
  • 6 roasted baby beetroots, unpeeled and roasted until tender on rock salt for 30 mins, then peeled
  • 1 blood orange, (or regular orange if not in season) peeled and cut into thin rounds
  • 4 tablespoons goat's cheese
  • 2 tablespoons roasted pine nuts
  • 1 tablespoon walnut oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Sea salt
  • Cracked black pepper
  • 10 leaves chervil or tarragon

Method

  1. Lay out some asparagus spears on a serving plate and top with orange, beetroot, goats cheese and pine nuts and repeat the whole process again.
  2. Drizzle with the dressing made by combining the oils, vinegar, tarragon and seasoning.
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