Warm Summer Salad

My friend Sarah’s parents have hazelnut trees in their garden in North Canterbury and I’m always thrilled when she turns up with a bottle of freshly pressed hazelnut oil in hand. I love it in this dressing, but walnut oil works just as well. This is a beautiful fresh salad that can be eaten at room temperature if you prefer. It can be made in advance and is also gorgeous in a sandwich the next day.

Ingredients
350g asparagus (about 2 bunches), trimmed
40g unsalted butter
250g baby spinach leaves
1 medium red onion, sliced thinly
250g feta, crumbled
Honey poppy seed dressing
1 tbsp poppy seeds
1/2 orange, juiced
1 tsp Dijon mustard
40ml hazelnut oil
1 tbsp honey

Method
Place all the ingredients for the dressing in a screw-top jar and shake well until combined.
Steam the asparagus until just tender.
Melt the butter in a large frying pan. Add the asparagus, turning it in the butter, then remove it from the pan. Add the spinach and onion to the same pan, stirring until the spinach begins to wilt.
Divide the asparagus and spinach mixture among serving plates. Season to taste. Top with the crumbled feta and drizzle with the dressing.

Serves 6