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
Grilled Chicken Salad with Balsamic Honey Vinaigrette
McCormick® Black Peppercorn Grinder
minced shallots
bag
bell pepper
red onion slices
Rice and Grilled Asparagus Salad
salt
orange
yellow pepper
orange
dry brown rice
Grilled Mushroom and Asparagus Fajitas
salt
chipotle puree
grated cheese
tomato
CHIPOTLE DRESSING
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