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Asparagus & Belgian Endive Salad


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  1. Trim and blanch the asparagus in salted water. Once cooked, cut into 1.5inch pieces.
  2. Trim the stem end of each endive to separate the leaves, being careful not to cut too much. Gently rinse endive leaves under cold running water and pat dry with paper towels if necessary.
  3. In a mixing bowl, combine olive oil, red wine vinegar, 2 tsp Marrakesh Sitar Moroccan Blend and Sea Salt Flakes, freshly ground black pepper, and mix well.
  4. Add the asparagus, Belgian endive, and halved cherry tomatoes to the mixing bowl and toss to combine with the vinaigrette. Adjust the seasoning with salt and pepper.
  5. Arrange the salad on a platter or individual plates, pour on the remaining dressing, drizzle the honey, sprinkle the chopped walnuts, and crumble the goat cheese on top.


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