Grauer Burgunder feinherb Gutswein

Ingredients

• 500 gwhite asparagus
• 250 gstrawberries
• 150 gfresh goat cheese
• 30 gpine nuts
• 3 tbspwhite balsamic vinegar
• 4 tbspolive oil
• 1 tspliquid honey
• 1 pinchsalt
• 1 pinchpepper
• 2 sprigsfresh mint

Preparation

1. 1Carefully peel the asparagus, trim the woody ends, and cut the stalks into approximately 3 cm long pieces.
2. 2Cook the asparagus pieces in boiling salted water with a pinch of sugar for about 6 to 8 minutes until al dente, then drain and rinse with cold water.
3. 3Wash the strawberries, remove the stems, and halve or quarter the fruits depending on their size.
4. 4Toast the pine nuts in a pan without added fat until golden brown and let them cool on a plate.
5. 5For the dressing, whisk together the vinegar, honey, salt, and pepper, then gradually stir in the olive oil.
6. 6Gently toss the asparagus and strawberries with the vinaigrette in a bowl and let them sit for a short while.
7. 7Arrange the salad on plates, crumble the fresh goat cheese over the top, and garnish with the pine nuts and finely chopped mint.