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

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, crimini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
1 talespoon chopped fresh basil
Salt and pepper
1/4 cup toasted pecans
8 ounces Blue cheese

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 T Shallot, chopped
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.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.