Asparagus, Raspberry & Goat Cheese Salad

Ingredients for 2 servings

For the salad
1 tsp coconut oil
1 dl white wine
50 g arugula
150 asparagus, cut in 1-2 cm long pieces
50 g fresh raspberries
30 g goat cheese, diced

For the vinaigrette
2 tsp fresh rasbperries
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1/2 tsp mild mustard
1/2 tsp maple syrup
2 tsp lemon juice
1 tsp water
salt and pepper to your liking

Instructions
Heat the coconut oil in a large skillet on high heat. When hot, add the cut asparagus and roast gently for a few minutes. Salt lightly, deglaze with white wine and turn heat to medium-low. Cover the skillet and let cook until through, but still crunchy (approx. 10 minutes). Transfer asparagus in a bowl and let cool off.
Start preparing the vinaigrette by adding the raspberries, 1 tsp of water and 1 tsp of lemon to a small bowl. With the help of a teaspoon or small fork, crush the raspberries until you get a sauce-like texture. Take a small sieve and transfer the obtained sauce to a different small bowl, filtering out the small seeds. Add all other ingredients and mix well until combined.
Take a large bowl, add arugula, asparagus, raspberries and the cheese; top with vinaigrette when ready to serve.


1 serving contains 180 kcal and 8g of carbs.