Caramelized Leek and Asparagus Salad - April #RecipeRedux
Recipe type: Salad, Side, Vegetable
Serves: 6-8
  • 1-1½ pounds asparagus, trimmed and cut into approximately 1 in. pieces on an angle
  • 1 t plus 2 T extra-virgin olive oil, divided
  • Kosher salt
  • 2 leeks
  • 3 T balsamic vinegar
  • 2 t Dijon mustard
  • Freshly ground black pepper
  • ⅓ c dried cherries, chopped (can substitute dried cranberries)
  • 4 oz goat cheese, crumbled
  1. Preheat your oven to 425°F.
  2. Toss the asparagus with 1 t olive oil and a sprinkling of kosher salt.
  3. Roast in the over for about 20 minutes, or until the asparagus is tender. Set aside or place in the refrigerator.
  4. Heat the 2 T olive oil in a pan over medium heat.
  5. Add leeks and cook until caramel colored, stirring occasionally, 10-15 minutes.
  6. Reduce the heat to low, add the balsamic vinegar and reduce slightly. Remove from heat and add the dijon mustard, and salt an pepper, to taste.
  7. Toss the caramelized leeks with the asparagus, and gently fold in the cherries and goat cheese.
  8. Serve warm, room temperature, or cold.
Can be made a day or so in advance, and kept in the refrigerator.
Recipe by Cupcakes & Kale Chips at