Servings: 6 to 8
Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.
Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.
Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.
Make Ahead Tips
The vinaigrette can be refrigerated for up to 3 days.
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Very minor changes. Used thin asparagus, which I cut into 1" pieces and broiled for 1 minute then chilled until ready to marinate, and added escarole to the greens mixture. The dressing, aged gouda, and hazelnut are brilliant together, and a welcome breath of fresh air from the more common (but tasty) cheese-nut combos. Served as a salad course and was met with raves. Repeating as soon as possible!
This was so different from your average salad and quite tasty. I will definately make this again and soon
I love this salad.(Confession I made it with slivered almonds.) I would make it again for company as written, have made it multiple times using bias sliced skinny asparagus. The dressing is great on other things, particularly slaw like combo's.
This is a keeper! Incredibly tasty and healthy! I did not have arugula on hand so added organic grape tomatoes. Toasted pumpkin seeds, but I bet pine nuts would work too! And I shaved in some reggiano Parmesan instead. Worked with what I had on hand. Will try exact recipe now that I can plan ahead, I'm sure it's just as fantastic.
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