Asparagus, Strawberry & Arugula Salad with Goat Cheese & Almonds

[Sincerely-Food-Chef]

Ingredients

• ½ cup almonds
• 2 small bunches asparagus
• 1 (5 oz) pkg baby arugula
• 2 cloves garlic
• 1 (4 oz) log goat cheese
• 1 lemon
• 1 (16 oz) pkg strawberries
• balsamic vinegar
• black pepper
• extra virgin olive oil
• honey
• salt

Instructions

1. Wash asparagus, snap off woody ends, and cut diagonally into 5 cm pieces.
   • 2 small bunches asparagus
2. Heat a skillet over medium heat.
3. Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lemon juice, olive oil, vinegar, honey, salt, and pepper. Set aside.
   • 2 cloves garlic
   • juice of 1 lemon
   • 6 tbsp extra virgin olive oil
   • 1 tbsp balsamic vinegar
   • 4 tsp honey
   • ¼ tsp salt
   • ¼ tsp black pepper
4. Coat bottom of skillet with oil. Add asparagus and, stirring occasionally, cook until tender and bright green, 5-6 minutes. Remove from heat.
   • 1 tbsp extra virgin olive oil
5. Wash and dry arugula. Wash, trim stem ends, and thinly slice strawberries.
   • 1 (5 oz) pkg baby arugula
   • 1 (16 oz) pkg strawberries
6. In a large bowl, combine and toss arugula, strawberries, and asparagus.
7. To serve, arrange salad on a plate, crumble goat cheese over top, sprinkle with almonds, and drizzle with dressing. Enjoy!
   • 1 (4 oz) log goat cheese
   • ½ cup almonds