Asparagus Hearts of Palm Salad

Authoradmin

The Boursin cheese, Texas Valley Lemons (or Meyer lemons) Banyul's Vinegar and the Maille Dijon are the secret combination to this great recipe.

Yields1 Serving
 20 l large asparagus spears, cut about 3" from tip
 1 cup hearts of palm1/2
 4 large handfuls arugalawell chilled
 ¼ cup Boursin cheesecrumbled to taste
SIMPLE LEMON VINAIGRETTE
 2 large valley lemonsjuice and pulp from
 3 tsp cane sugar
 2 tsp kosher salt
 2 tsp black peppercourse ground
 ½ tsp garlic powderif time isn't a problem, use 2 cloves of smoked or roasted garlic; finely chopped, then mashed.
 1 ½ tbsp Maille Dijon Mustard
 ¼ cup Banyul's vinegar
 2 tsp water
 ¼ cup Bragg's extra virgin olive oil
1

Prepare a container big enough to hold 1 quart of cold water with a couple handfuls of ice.

2

Drain can or jar of hearts of palm well. Rinse with cold water and drain. Chill in fridge.

3

In a 3 quart pan, bring water to a hard boil. Add asparagus and boil for 2 minutes. Remove immediately and rinse under cold water. Then place in cold water bath until fully cooled well. Drain well, wrap in paper towel and chill in fridge well.

4

Prepare vinaigrette.
Combine lemon juice, pulp and sugar and whisk very well, add seasonings and whisk well again.
And Dijon, vinegar and water, whisk hard until thickened. Let stand 5 minutes. Re-whisk hard again.
While whisking hard, slowly drizzle olive oil until dressing thickens. Let stand 5 minutes and re-whisk well before dressing salad or using.

5

To assemble, place arugula, asparagus and hearts of palm in large bowl, dressing with vinaigrette. Plate and top with Boursin crumbles.

Ingredients

 20 l large asparagus spears, cut about 3" from tip
 1 cup hearts of palm1/2
 4 large handfuls arugalawell chilled
 ¼ cup Boursin cheesecrumbled to taste
SIMPLE LEMON VINAIGRETTE
 2 large valley lemonsjuice and pulp from
 3 tsp cane sugar
 2 tsp kosher salt
 2 tsp black peppercourse ground
 ½ tsp garlic powderif time isn't a problem, use 2 cloves of smoked or roasted garlic; finely chopped, then mashed.
 1 ½ tbsp Maille Dijon Mustard
 ¼ cup Banyul's vinegar
 2 tsp water
 ¼ cup Bragg's extra virgin olive oil

Directions

1

Prepare a container big enough to hold 1 quart of cold water with a couple handfuls of ice.

2

Drain can or jar of hearts of palm well. Rinse with cold water and drain. Chill in fridge.

3

In a 3 quart pan, bring water to a hard boil. Add asparagus and boil for 2 minutes. Remove immediately and rinse under cold water. Then place in cold water bath until fully cooled well. Drain well, wrap in paper towel and chill in fridge well.

4

Prepare vinaigrette.
Combine lemon juice, pulp and sugar and whisk very well, add seasonings and whisk well again.
And Dijon, vinegar and water, whisk hard until thickened. Let stand 5 minutes. Re-whisk hard again.
While whisking hard, slowly drizzle olive oil until dressing thickens. Let stand 5 minutes and re-whisk well before dressing salad or using.

5

To assemble, place arugula, asparagus and hearts of palm in large bowl, dressing with vinaigrette. Plate and top with Boursin crumbles.

Asparagus Hearts of Palm Salad