Perfect match: asparagus salad with Kiwi sav blanc
Ingredients
- 60 gm hazelnuts
- 100 ml extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 tsp thyme leaves
- 100 gm (2½ cups) crustless sourdough bread, coarsely torn
- 2 bunches asparagus, trimmed
- 100 gm baby chicory leaves (see note)
- Goat’s cheese dressing
- 80 gm soft goat’s cheese, crumbled
- 2 tbsp milk
- ½ garlic clove, finely chopped
- 2 tsp thyme leaves
- 1 lemon, finely grated rind only
- 1 tsp extra-virgin olive oil
Instructions
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