Asparagus with Goat Cheese and Hazelnuts

I like all three main ingredients separately, so why not combine them to create a tasty side dish? I was a little doubtful about this recipe, but OMG it was so good.  I absolutely devoured this dish.  I used 2 cups of kale fresh from my garden since it was available.

Recipe adapted from Food Network

Ingredients:

2 tablespoons olive oil

1 tablespoon whole grain mustard

2 teaspoons apple cider vinegar

1 pound asparagus trimmed

1 cup spinach, mizuna lettuce, or watercress

½ cup toasted hazelnuts

2 ounces goat cheese crumbles

Directions:

1. In a medium bowl whisk together the oil, mustard, vinegar, and ¼ teaspoon salt until smooth.
2. Bring a large pot of water to boil.  Sprinkle with salt. Add asparagus and blanch for 3-5 minutes.  Add warm asparagus to the dressing and toss to coat.
3. Serve the asparagus over spinach with hazelnuts and goat cheese on top.  Drizzle any remaining dressing over the top. 
4. To toast hazelnuts spread out on a small baking sheet.  Roast at 350 for 10-15 minutes.