Orange and Asparagus Salad
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The sweet taste of pears is complemented by the sharp, rich taste of blue cheese. Choose a variety of blue cheese that crumbles easily, such as Roquefort or Stilton.
2 large oranges
about 250g thin asparagus spears
150g mixed salad greens
2 medium avocados, halved and sliced
orange mustard dressing
2 tablespoons orange juice
4 tablespoons olive oil
1 teaspoon Dijon mustard
salt and freshly ground black pepper
- Peel oranges, remove all the white pith with a sharp knife and segment the flesh.
- Bring a large saucepan of water to a boil; blanch asparagus 1 minute. Refresh under cold running water.
- To make orange mustard dressing, whisk orange juice, oil, mustard, salt and pepper in a small bowl until combined.
- Arrange salad greens on serving plates. Add orange segments, asparagus and avocado slices. Drizzle vinaigrette over the top and add a grinding of pepper.
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