Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon Chef: Gwin Grimes Food Mood: Light and Healthy Cuisine: New American/Regional Description A simple salad that is easy to make . For a variation, try sliced almonds in place of the pine nuts or feta for the goat cheese. The surprising combination of tarragon and capers in the dressing is delicious. Servings: 6-8 Ingredients Dressing: 2 Tbsp champagne vinegar 2 Tbsp capers, drained 1 Tbsp Dijon mustard 1 Tbsp chopped tarragon 1 garlic clove, minced 1/2 small red onion, finely chopped 1/4 cup olive oil Coarse sea salt Fresh ground black pepper Salad: 1 bunch of asparagus 4 cups baby arugula (3 bunches or 1 large package) 4 oz soft goat cheese 4 Tbsp pine nuts, toasted Method Dressing: Stir together vinegar, capers, mustard, tarragon, garlic and onion. Whisk in olive oil and season with salt and pepper to taste. Salad: 1. Bring a large pot of salted water to the boil. Cook asparagus untll bright green and tender ? about 3 minutes. Drain and pat dry. 2. In a bowl, pour half the dressing on the asparagus while still hot. 3. Rinse arugula and dry well - salad spinner works best. 4. Toast pine nuts in skillet on stove - make sure to stir constantly, or they will burn ? as soon as they are golden, remove from skillet, otherwise they will continue cooking and burn. 5. Arrange arugula on plate and divide asparagus equally and drizzle with remaining dressing. Crumble goat cheese on top, and garnish with the toasted pine nuts.