Loading

Grilled Asparagus & Roasted Mushroom Salad with Red Chile Mustard Vinaigrette Recipe

Servings:
Update Servings
Ingredients
  • 1 pound asparagus, grilled
  • 1 pound assorted mushrooms (portobello, cremini, shiitake), coarsely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • Salt & pepper
  • 1/4 cup toasted pecans
  • 8 ounces American blue cheese
  • 1 teaspoon chopped fresh basil
  • VINAIGRETTE:
  • 2 tablespoons Dijon mustard
  • 1 tablespoon ancho chile powder or regular chile powder
  • Salt
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
Directions
Heat olive oil in a large sauté pan over high heat.

Add mushrooms and cook until golden brown.

Add thyme, oregano and season with salt and pepper.

To make the vinaigrette, whisk together mustard, ancho powder, salt and vinegar; slowly whisk in oil until emulsified. Season with more salt, to taste.

Toss the asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.

Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.

Similar Recipes
Asparagus Vinaigrette
salt and pepper
lemon zest
fresh lemon juice
olive
Asparagus and Goat Cheese Salad
pine nuts
pinch salt
olive oil
lemon pepper
fresh asparagus
Spring Vegetable Medley
salt and pepper
fresh rosemary
fresh rosemary
salt
VINAIGRETTE
Loading

Grilled Asparagus & Roasted Mushroom Salad with Red Chile Mustard Vinaigrette Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com