Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Ingredients

• 6 Tbsp balsamic vinegar
• 1/4 cup olive oil
• 2 tsp dijon mustard
• 2 tsp honey
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 2 lbs fresh asparagus, preferably medium thickness, tough ends trimmed, remaining diced into 2-inch pieces
• 1 pkg. grape tomatoes, halved
• 2/3 cup chopped walnuts, toasted
• 4 oz feta cheese, crumbled, scant 1 cup

Directions

1. Set a large pot of water over high heat and bring it to a boil. While that heats, make the vinaigrette: pour the vinegar into a small saucepan, bring it to a boil over medium heat, and cook until it has reduced by half, about 3 minutes. Transfer it to a jar or bowl, then add the olive oil, dijon mustard, honey, and garlic. Whisk everything together, seasoning with salt and pepper to taste, and set it aside.
2. Drop the asparagus into the boiling water and cook just until tender-crisp, about 4 – 5 minutes. While it cooks, fill a medium mixing bowl with ice and cold water. Drain the asparagus, move it right into the ice water, let it sit for about 10 seconds, then drain it thoroughly.
3. Put the asparagus in a bowl with the tomatoes and walnuts. Spoon the vinaigrette over the salad and toss gently. Add half of the feta over the top, then plate the salad and finish with the remaining feta, which keeps it from getting browned by all that dressing.