Ingredients
6tbspbalsamic vinegar
¼cupolive oil
2tspdijon mustard
2tsphoney
1clovegarlicminced
salt
black pepperfreshly ground
2lbsfresh asparagusmedium thickness, diced into 2-inch pieces
1pkggrape tomatoes(10.5 oz) halved
⅔cupwalnutschopped , (toasted)
4ozfeta cheesecrumbled
Preparation
Bring a large pot of water to a boil.
Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 4 to 5 minutes.
Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
Sprinkle over half of the feta then plate and top with remaining feta.
