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Ingredients
- 300g thin asparagus spears
- ⅔ cup watercress sprigs
- ½ small red onion, very thinly sliced
- 1 orange, cut into 12 segments
- 1 teaspoon finely grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon sugar
- 1 tablespoon red wine vinegar
- 2 teaspoons poppy seeds
- 2 tablespoons olive oil
- ½ cup crumbled goat's cheese
Method
1. Cook the asparagus in boiling water for 1-2 minutes, or until just tender. Refresh under cold running water and drain well.
2. Arrange the asparagus on a platter with the watercress, onion and orange segments.
3. Put the orange zest, orange juice, sugar, vinegar and poppy seeds in a small bowl. Whisk in the olive oil with a fork until well combined, then drizzle over the salad.
4. Scatter the goat's cheese over the salad, season to taste with sea salt and freshly ground black pepper and serve.
