Roast Asparagus & Goat Cheese Salad | Gourmet Traveller

Ingredients

• 60 gm hazelnuts
• 100 ml extra-virgin olive oil
• 1 garlic clove, finely chopped
• 1 tsp thyme leaves
• 100 gm (2½ cups) crustless sourdough bread, coarsely torn
• 2 bunches asparagus, trimmed
• 100 gm baby chicory leaves (see note)
• Goat’s cheese dressing
• 80 gm soft goat’s cheese, crumbled
• 2 tbsp milk
• ½ garlic clove, finely chopped
• 2 tsp thyme leaves
• 1 lemon, finely grated rind only
• 1 tsp extra-virgin olive oil