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French Vegetable Salad with Lemony Vinaigrette

Here's how you make French Vegetable Salad with Lemony Vinaigrette
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  • Servings: 6-8
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 5 ounces arugula (1 bag)
  • 1/2 pound asparagus, tough ends trimmed
  • Olive oil, to drizzle over asparagus
  • Sea salt, to sprinkle over asparagus
  • 1/2 cup sliced cooked beets (canned, jarred, or home-cooked)
  • 1/2 cup whole walnuts or pecans, toasted
  • 1/4 cup crumbled goat or blue cheese
  • VINAIGRETTE
  • 2 tablespoons Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • Pinch of freshly ground black pepper
  • Juice of 1/2 a lemon
  • Zest of 1/2 a lemon
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • SALAD

  • Step 1: Preheat the oven to 400°F. Line a baking sheet with a piece of parchment paper. Cut the asparagus into 1 1/2" long pieces. Spread the asparagus out onto the prepared baking sheet. Drizzle olive oil over the asparagus along with a sprinkle of sea salt. Roast for 4 to 5 minutes, until the asparagus is tender but still has a bite. Allow the asparagus to cool before using.

  • Step 2: Toss the arugula with the asparagus in a large bowl; temporarily set aside.

  • DRESSING

  • Step 3: Whisk all of the vinaigrette ingredients together in a small measuring cup.

  • Step 4: Toss the salad with the vinaigrette until everything is lightly coated in the dressing. Then garnish the salad with the sliced beets, toasted nuts, and crumbled cheese.

We hope you enjoy this recipe!

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