Bone Suckin' Mustard, 2 Tbsp.
Asparagus, 1 lb. grilled
Mushrooms, 1 lb., (Portobello, Cremini, Shiitake) coarsely chopped
Olive Oil, 3 Tbsp.
Fresh Thyme, 1 Tbsp., chopped
Sea Salt and Pepper, to taste
Pecans, 1/4 cup, toasted
Blue Cheese, 8 oz., crumbled
Red Chile Mustard Vinaigrette:
Bone Suckin' Hot/Sweet Mustard, 2 Tbsp.
Ancho Chilie Powder, 1 tsp.
White Wine Vinegar, 1/4 cup
Olive Oil, 1/2 cup
Sea Salt to taste
Whisk ancho chilie powder, salt, and vinegar, slowly whisk in oil until emulsified.
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Heat olive oil in a large sauté 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 mushrooms.
Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
| Yield: | 4 servings |
| Prep Time: | 0 hr 10 mins |
| Cook Time: | 0 hr 20 mins |
| Ready In: | 0 hr 20 mins |
| Category: | Salads |
| Main Ingredient: | Vegetables |
| Cooking Method: | Sauteing |
Chef's Note & Story
This salad is just to good to be true. So many good flavors!
