Asparagus Salad with Walnuts and Manchego

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons honey
• Kosher salt and ground black pepper
• 1 pound asparagus, trimmed and sliced ¼ inch thick on a sharp diagonal
• ½ cup walnuts, finely chopped
• 2½ ounces baby arugula (4 cups lightly packed)
• ¾ cup lightly packed fresh mint, torn
• 1 ounce manchego or Parmesan cheese, finely grated (½ cup)

Instructions

1. 1. Whisk together the oil, vinegar, honey, salt, and pepper. Add the asparagus and toss; let stand.
2. 2. Toast the walnuts until lightly browned and fragrant, then cool completely.
3. 3. Add the arugula, mint, cheese, and walnuts to the asparagus. Toss, season, and serve.