Ingredients
3/4 c. Arugula
3/4 c. Asparagus, cut to one inch pieces
1/4 c. Capricho de Cabra (Goat’s Cheese), crumbled
1 3/4 c. Hearts of Palm
2 T. Coriander, chopped
1 T. Sunflower Oil
1/4 t. Herbs de Provence (optional)
2 T. Toasted Pine Nuts
Sea Salt
Ground Black Pepper
Preparation
Combine arugula, hearts of palm, coriander. Microwave asparagus until slightly cooked (about 35 seconds). Add asparagus, herbs de provence, sea salt, pepper, sunflower oil and toss. Crumble cheese and toss again. Serve cold or at room temperature.
