Grilled Asparagus Tomato Salad with Hazelnut Vinaigrette

Ingredients

• 2 bunches green asparagus
• 8 egg tomatoes
• 200 g Feta Cheese
• 100 g Arugula
• 1 bunch mint
• olive oil
• powdered sugar
• 4 tbsp hazelnut oil
• 2 tbsp white wine vinegar
• 1 tbsp coarse mustard
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the lower third of the asparagus and place on a parchment‑lined baking sheet.

2. 2.

   Wash tomatoes, cut off stems and halve. Place cut side up beside the asparagus. Season everything with salt and pepper, dust with powdered sugar, drizzle with olive oil. Roast in preheated oven at 200 °C (400 °F) for about 20 minutes until golden.

3. 3.

   For the dressing whisk hazelnut oil with white wine vinegar, honey, mustard and lemon juice. Season with salt and pepper.

4. 4.

   Wash arugula and mint, pat dry and tear into bite‑sized pieces if desired. Arrange on plates. Slice feta and arrange on top. Place asparagus and tomatoes over the salad and drizzle with dressing before serving.