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

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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.

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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.

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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.

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This was a big hit for Christmas dinner! I changed it up a tiny bit and used candied pecans. This will be a side dish we will eat year round.

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I was grilling some asparagus and was looking for some kind of dressing to top them and this vinaigrette did the trick. However i did add some honey to balance it out since it tasted quite tangy when I first tasted it. But the end result was just perfect. Next time I will try the complete recipe.

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I started to make this from the website. I made the dressing and I did not like it, there was too much mustard. I read the reviews and realized I have the Mesa Grill cookbook so decided to go with that version. The dressing in the book with less Dijon mustard and added honey was really really good. I did not have ancho chili powder so I used straight NM read chili powder.

I roasted the asparagus and mushrooms in the oven at 425 just as the recipe in the book. Mushrooms 20 min and asparagus 10 min, both drizzled with olive oil and hit with salt and pepper.

I served the veggies over a bed of baby spinach because that is all I had on hand. I scantily placed blue cheese on top but let guests add more to their own plates as it can be very overpowering. I too only used 4 oz. All in all a great salad as made per the book version.

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I made this salad from Bobby's Mesa Grill cookbook and the recipe in the book had very slight variations. The mushrooms and asparagus were roasted in the oven, thyme was not an ingredient and the vegetables were served over mixed baby lettuce. The greens and mushrooms were tossed with the vinaigrette and the asparagus, cheese and pecans were garnishes. The red chile vinagrette used 1 tablespoon less mustard and also added 2 teaspoons of honey. The vinagrette was incredible. All my guests thought they were eating at a restaurant! Just be sure to leave the mushrooms very coarsley chopped as they shrink up a lot when cooked.

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So easy and delicious. I served it warm and thought it was good. Only used 4 oz. of cheese. I threw the leftovers together in one big dish and put it in the fridge. The next day it was even more delicious! I highly recommend this served as a cold salad. It's wonderful!

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My husband and I disagreed on this one for a change - I wasn't so wild about the strong vinaigrette, but he loved the salad!

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Being very brave, having not tried this recipe before, I tried it out on family and friends with my Easter dinner! Major hit!!