Asparagus-and-Goat-Curd Salad

• Sea salt
• 1/2 pound asparagus, woody ends trimmed
• 3 large handfuls young arugula
• Juice of 1 blood orange
• 1 teaspoon red wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper
• 1/4 cup grapeseed oil
• 1/2 cup goat curd (or fresh goat cheese), chilled

1. Bring a large pan of water to a boil.
2. Add enough salt to make the water salty.
3. Add the asparagus and cook for 3 minutes.
4. Drain and run under cold water.
5. Lay the asparagus out to cool completely and dry.
6. Slice into 1-to-1 1/2-inch lengths.
7. Combine the asparagus and arugula in a bowl.
8. In a small bowl, whisk together the blood-orange juice, vinegar and mustard and a little salt and pepper.
9. Add the oil in gradual amounts, first in drops, then in a thin stream, until the vinaigrette is thick and emulsified.
10. Season to taste.
11. Pour the dressing over the arugula and asparagus.
12. Toss to coat.
13. Add the goat curd, broken into lumps.
14. Toss gently to mix.
15. Taste and adjust seasoning.

salt, handfuls young arugula, orange, red wine vinegar, mustard, freshly ground black pepper, grapeseed oil, goat curd

Taken from cooking.nytimes.com/recipes/10927 (may not work)