AVOCADO AND ASPARAGUS SALAD WITH HONEY VINAIGRETTE AND GOATS CHEESE BRUSCHETTA

(Serves 2)

200 g               fresh, blanched green asparagus spears

2 small            avocado’s peeled, pitted and sliced

80 g                 sugar snap peas

80 g                 baby cucumber

60 g                 wild rocket

6                      slices French loaf

15 ml               FIRST CHOICE olive oil

100 g               chevin log (soft goats cheese)

30 g                 toasted pine nuts

VINAIGRETTE:

60 ml               FIRST CHOICE olive oil

30 ml               lemon juice

10 ml               Dijon mustard

1                      garlic clove, crushed

15 ml               PEELS ORANGE BLOSSOM honey

                        Salt and black pepper to taste

METHOD:

  • Preheat the oven to 200°C
  • Combine all the ingredients for the vinaigrette in a container, shake well and keep aside.
  • Brush the French loaf slices with the olive oil on both sides, place on a small baking tray and bake in the oven until lightly toasted
  • Top with slices of the chevin and return to the oven. Bake until the cheese is soft and melted.
  • Assemble the salad ingredients on 2 serving plates, toss with the toasted pine nuts, sprinkle with some vinaigrette and lastly add the bruschetta.

 

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