Roasted Asparagus and Mushroom Salad with Toasted Pecans, Blue Cheese, and Chile-Mustard Vinaigrette

Serves: 4
20 medium spears asparagus, trimmed
1 pound assorted mushrooms, such as cremini, shiitake, and oyster, coarsely chopped
¼ cup olive oil
Kosher salt and freshly ground black pepper
4 ounces mesclun greens
Chile-Mustard Vinaigrette (recipe follows)
1 cup crumbled blue cheese
½ cup pecans, toasted and coarsely chopped

For Chile-Mustard Vinaigrette:
¼ cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon ancho chile powder
2 teaspoons honey
Kosher salt and freshly ground black pepper
½ cup canola oil

Preheat the oven to 425 degrees.

Spread out the asparagus and mushrooms on separate baking sheets and drizzle each with 2 tablespoons of oil and season with salt and pepper. Place the mushrooms on the bottom rack of the oven, and the asparagus on the top rack. Roast the asparagus until just cooked through, 8 to 10 minutes, depending on size. Roast the mushrooms, stirring once, until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly.

Combine the mesclun greens and mushrooms in a large bowl and toss with about half of the dressing. Mound the mixture on 4 plates and top each with 5 asparagus spears. Drizzle with more of the dressing and sprinkle with the blue cheese and pecans.

For Chile-Mustard Vinaigrette:

Whisk together the vinegar, mustard, ancho chile powder, honey, and salt and pepper to taste in a small bowl. Slowly whisk in the oil until emulsified.

Makes about ¾ cup


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