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- 7 Asparagus spears, grilled
- 1 small orange, segmented
- 1 Tbsp. Hazelnuts, toasted and crushed
- 6 tarragon leaves
- 1 oz. Goat cheese
- 1 Tbsp. Olive oil
- Salt and fresh cracked black pepper
- Method
- Arrange 7 spears on a plate.
- Arrange orange segments on plate.
- Sprinkle plate with hazelnuts, tarragon, and goat cheese.
- Finish w/ olive oil, salt and pepper.
