Spring Salad with a Mustard Vinaigrette (Edit recipe)

This Spring Salad with asparagus, hard boiled eggs, avocado, goat cheese, butter lettuce then topped with a mustard vinaigrette is one of my favorite salads to make during the Spring. Its light and hearty all at the same time. It can be eaten alone as a delicious lunch or as a great compliment to your main course for dinner. I hope you enjoy this salad as much as my family does and can’t wait to hear what you think!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	806
Fat:	81 g
Carbohydrates:	3 g
Protein:	14 g
Cholesterol:	74 g
Sodium:	478 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by sweatspace

View original recipe

Serves: 2-4

Ingredients

1 head Butter Lettuce
3 whole Eggs, hardboiled
1 bunch Asparagus
1 whole Avocado
1/2 cup Goat Cheese
2 pieces Bacon, diced (optional)
1 Tbsp Coarse-Dijon Mustard (Noble Made)
1/2 cup Extra Virgin Olive Oil
1 Tbsp Lemon Juice
1 clove Garlic, pressed
Salt and Pepper
Red Pepper Flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by boiling your eggs for 10 minutes then set aside to cool.
While your eggs are boiling, pan fry your asparagus with olive oil and garlic for about 5 minutes over medium heat then chop into 1 inch pieces once cooled.
Roughly chop one head of butter lettuce and cube one avocado then set aside.
For the mustard vinaigrette, add all ingredients into a bowl and whisk together.
Once the eggs have cooled for 5 minutes, peel and chop into 1/2 inch pieces.
Layer the bowl starting with the goat cheese, butter lettuce, avocado, asparagus and eggs then finish with a mustard vinaigrette.