"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, February 15, 2010

Asparagus And Apple Salad With Prosciutto And Goat Cheese

Yield: 4 servings

1 (8-ounce) log chevre (goat cheese)
8 spears asparagus, bottoms trimmed
2 green onions
4 slices prosciutto
1 medium green apple, quartered and cored
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard
1 teaspoon honey

1. Cut the log of goat cheese into quarters; place each on a serving plate.
2. In a medium saucepan, bring 3 inches of water to a boil. Add asparagus and blanch until the spears are bright green and just tender when pierced with a fork, 2 to 3 minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.
3. Lean 2 asparagus spears on each portion of goat cheese. Cut each green onion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of green onion. Place on top of the asparagus "skis."
4. In a small bowl, whisk together vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories; 28g fat; 11g saturated fat; 37mg cholesterol; 16g protein; 16g carbohydrate; 3g fiber; 741mg sodium.

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