Warm Asparagus Mushroom Salad with Goat Cheese & Balsamic Dressi |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course. Ingredients:
1 lb asparagus |
1 tablespoon extra virgin olive oil |
2 cups thinly sliced mushrooms |
2 cloves garlic, minced |
1 sweet red pepper, thinly sliced |
3 tablespoons chopped fresh dill |
3 cups mixed baby greens |
1/4 cup goat cheese |
1/3 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- Pan-Roasted Asparagus) until tender-crisp.
2. Whisk dressing ingredients together in a small bowl& set aside.
3. Heat oil over medium-high heat in a large non stick skillet.
4. Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
5. Add garlic& red peppers& stir fry for another 2 minutes.
6. Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
7. Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.
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