ROASTED ASPARAGUS AND MUSHROOM SALAD W/TOASTED PECANS, BLUE CHEESE

ROASTED ASPARAGUS AND MUSHROOM SALAD W/TOASTED PECANS, BLUE CHEESE image

Yield 4 servings

Number Of Ingredients 17

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Roasted Asparagus:
20 medium spears asparagus, trimmed
1 lb assorted mushrooms (cremini, shiitake, oyster), coarsely chopped
1/4 cup olive oil
kosher salt and freshly ground black pepper
4 oz mesclun greens
Red Chile-Mustard Vinaigreete (see below)
1 cup crumbled blue cheese, pref Cabrales
1/4 cup pecans, toasted and coarsely chopped
Red Chile-Mustard Vinaigrette
(Makes about 3/4 cup):
1/4 cup red wine vinegar
1 heaping tbsp Dijon
1 tbsp ancho chile powder
2 tsp honey
kosher salt and freshly ground black pepper
1/2 cup canola oil

Steps:

Roasted Asparagus: Preheat to 425. Spread out asparagus and mushrooms on separate baking sheets and drizzle each w/2 tbsp of oil and season w/s&p. Place mushrooms on bottom rack and asparagus on top rack. Roast asparagus until just cooked through, 8-10 mins, depending on size. Roast mushrooms, stirring once, until goden brown 20-25 mins. Remove from oven and cool slightly. Combine mesclun greens and mushrooms in large bowl and toss w/half of dressing. Mound mixture on 4 plates and top each w/5 asparagus spears. Drizzle w/more of dressing and sprinkle w/cheese and pecans. Red Chile-Mustard Vinaigrette: Whisk together vinegar, mustard, ancho powder, honey and s&p to taste in small bowl. Slowly whisk in oil until emulsified. This can be made up to a day in advance and refrigerated.