JUSTIN Vineyards
Green Asparagus Salad With Black Truffles and Chevre Goat Cheese Vinaigrette From Executive Chef Ryan Swarthout
Serves 6-8
Suggested Wine Pairing: 2006 JUSTIN Chardonnay
1 bunch asparagus
1 tbsp. of canned black truffle peelings
1 oz. Chevre goat cheese
2 each whole peeled shallots
1 clove garlic
1 tbsp. whole grain Dijon mustard
1/4 cup sherry vinegar
1 1/2 cups extra virgin olive oil
Salt and pepper for seasoning
Micro greens for garnish
Preparation for the Asparagus:
Bring 2 quarts of water to a boil. Prepare an ice bath. Cut the bottoms of the asparagus off. When the water has reached a boil, blanch for 30 to 45 seconds. Remove from the boiling water and place into the ice bath.
Preparation for the Vinaigrette:
Bring the goat cheese to room temperature. Rough chop the shallots and the garlic clove. Heat 1 tbsp. of olive oil over medium high heat and saute the shallot and garlic until caramelized. Please the goat cheese, shallots, garlic, Dijon mustard and sherry vinegar into a blander. Puree until smooth, with the blender still running slowly drizzle in the olive oil. Season with salt and pepper.
Assembly:
Slice the blanched asparagus very thinly and place into a mixing bowl. Add the black truffle peelings and drizzle about 2 tablespoons of the vinaigrette into the same bowl. Mix the asparagus, truffle peelings and the vinaigrette all together. Please into a ring mold and press firmly to pack together. Remove ring mould and press firmly to pack together. Remove ring mould, garnish with the micro greens and enjoy with a glass of JUSTIN Chardonnay!
