Sunflower Sprouts Salad

Ingredients

• 1 shallot, minced
• 1 garlic clove, minced
• 1/4 cup Champagne vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound asparagus
• Ice
• 1 head butter lettuce, separated into leaves
• 8 ounces sunflower sprouts (see Notes)
• 1/2 cup thinly sliced English cucumber
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced radishes
• 4 ounces soft goat cheese (chèvre)

Preparation

1. 1. In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.
2. 2. Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.
3. 3. In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.
4. 4. Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.
5. Note: Nutritional analysis is per serving.