Ingredients
- 1 pound asparagus, grilled
- 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- Salt and pepper
- 1/4 cup toasted pecans
- 8 ounces American blue cheese
Directions
Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss 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.
Red Chile Mustard Vinaigrette:
- 2 tablespoons Dijon mustard
- 1 tablespoon ancho chile powder
- Salt
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 23 reviews
By Lynda LeAnne
Sugar Land, TX
on December 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this wonderful salad for one of our holiday dinners. Added a little garlic and flour to the mushrooms when sauteing. Honey is a must for the vinaigrette. Great flavor and so easy.
By misiaczekm
Willowbrook
on December 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Amazing salad..... everyone at the party loves this salad!!!! People were asking me for the recipe... 1 did some changes ( I add 1 tablespoon of honey to vinaigrette, so it wasn't that tangy. Instead of grilled asparagus, I boil it for 2-3 minutes and than put it in a bowl of ice water, to stop cooking process.
By ruthie22
Dallas
on May 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My friend made this as a starter for dinner and I absolutely loved it. She did make it from the Mesa cookbook which used honey and less dijon mustard and from what the other reviewers said, that's the way to go. I decided to make this for my lunch all week and I'll use the Mesa recipe as well.
Read all 23 reviews