Toasted Lavash with Dukka and Spring Salad

• 1 pound asparagus
• 4 ounces goat cheese, crumbled lavash
• 4 whole wheat lavash wraps or tortillas
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dukka (see Note)
• 1 cup parsley leaves
• 1/2 cup basil leaves
• 1/2 cup cilantro leaves
• 1/2 cup chopped chives
• 1/4 cup tarragon leaves
• 1/4 cup mint leaves
• 1/4 cup chervil leaves
• 1 bunch of arugula (about 2 ounces)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly ground black pepper

1. prepare the asparagus Fill a bowl with ice water.
2. In a medium skillet of lightly salted boiling water, cook the asparagus until just tender, 3 to 4 minutes.
3. Transfer the asparagus to the ice bath to cool, then drain and pat dry; transfer to a platter.
4. Arrange the goat cheese next to the asparagus.
5. make the lavash Heat a large cast-iron skillet.
6. Brush both sides of each lavash wrap with the olive oil and toast in the skillet over low heat until light golden, 1 to 2 minutes per side.
7. Sprinkle with the dukka, transfer the wraps to a platter and keep warm.
8. make the salad In a large bowl, combine all of the herbs with the arugula, olive oil and lemon juice.
9. Season with salt and pepper and toss well.
10. Transfer the salad to a bowl.
11. Serve, allowing guests to arrange the asparagus, goat cheese and salad on the lavash.

asparagus, goat cheese, whole wheat lavash wraps, extravirgin olive oil, parsley, basil, cilantro, chives, tarragon leaves, mint leaves, chervil leaves, arugula, extravirgin olive oil, lemon juice, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/toasted-lavash-dukka-and-spring-salad (may not work)