Asparagus' Goat Cheese and Walnut Salad with Hogue Sauvignon Blanc


  • 2 pounds fresh asparagus, cut into 6-inch lengths
  • Coarse salt
  • 6 ounces soft goat cheese, crumbled
  • 1 cup walnut pieces, roasted
  • 1 large head leaf lettuce or 8 cups mixed salad greens
  • One-half cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • One-half teaspoon coarse salt
  • Freshly ground black pepper to taste
  • One-third cup snipped chives


Asparagus' Goat Cheese And Walnut Salad With Hogue Sauvignon Blanc

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