1Tablespoonfresh Thyme, minced(or 1 ½ teaspoons dried thyme leaves)
½teaspoonDijon mustard
½teaspoonsea salt
¼teaspoonblack pepper
Instructions
For the Asparagus
Trim tough ends from asparagus. Preheat oven to 400° Fahrenheit. Cut the asparagus into 2-inch long pieces.
Toss asparagus with 1 Tablespoon olive oil. Spread the asparagus out onto the prepared baking sheet. Sprinkle lightly with sea salt.
Roast for 4 to 5 minutes, until the asparagus is tender but still has a bite. Cool asparagus and set aside.
To Roast Beets
Wash beets.Wrap individually in foil.Place in 375 degree Fahrenheit oven for 45 minutes. Cool slightly, then rub skin off cooked beats with a paper towel. Slice beets, then dice and chill until ready to serve.
To Sugar Pecans
Heat a frying pan to medium high heat. Add pecans and 2 Tablespoons sugar and stir until sugar melts. Pour pecans out on to foil, lightly sprayed with cooking spray. Let cool.
For Whole Lemon & Thyme Vinaigrette
Wash lemon; slice it; then mince in tiny pieces with a sharp knife. Mix lemon with other ingredients in jar with tight fitting lid. Shake until all ingredients are well blended. Pour over salad and toss until all pieces are coated.
Dressing is best the next day.To Assemble
Toss greens and asparagus with vinaigrette until everything is lightly coated in dressing. Garnish salad with beets, goat cheese and pecans.