Tomato, Asparagus and Goat Cheese Salad

Cooking Instructions

On a large platter or rimmed baking sheet, lay out sliced tomatoes and blanched asparagus spears. Drizzle with extra-virgin olive oil and season with cracked black pepper and kosher salt, making sure that all surfaces are coated. Set aside at room temperature.

On a cutting surface, spread snipped chives evenly on the outside of goat cheese log. Slice in 8 (1-ounce) slices.

Quarter and clean Bibb lettuce. Arrange lettuce leaves on 4 plates. Top with tomatoes, alternating red and yellow slices with goat cheese and asparagus around each plate.

Whisk olive oil, garlic, shallots and orange juice together in a small bowl. Add cracked pepper, basil, oregano, lemon juice and kosher salt. Drizzle vinaigrette over bibb lettuce and tomatoes. Garnish with basil sprigs.

Round Out the Meal:

With a crab or lobster bisque and crusty bread.

Kid Friendly:

Substitute mozzarella for the chive-coated goat cheese.