Sides & Salads

Green Bean, Asparagus and Goats Cheese Salad

Serves: 4
Preparation time: 10 minutes
Cooking time: 3 minutes


For Honey Dijon Vinaigrette:

  • 2 tbsp Filippo Berio White Wine Vinegar
  • 1 shallot, minced
  • 1 tbsp finely chopped fresh tarragon
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1/4 tsp each salt and pepper
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil

For Salad:

  • 200g green beans, trimmed and cut into 1-inch pieces
  • 200g asparagus, trimmed and cut into 1-inch pieces
  • 6 cups rocket
  • 1/2 cup crumbled goat cheese
  • 1/4 tsp each salt and pepper
  • 1/4 cup diced sundried tomatoes in oil
  • 2 tbsp chopped fresh chives


  1. For the Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
  2. For the salad: In steamer basket, steam green beans and asparagus for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add rocket and goat cheese. Season with salt and pepper.
  1. Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.