Ingredients

Roasted Asparagus and Wild Mushroom Salad over Baby Greens
1 pound fresh asparagus , medium thick with nice, tight tips
4 ounces portabellini mushrooms
4 ounces oyster mushrooms
4 ounces shiitake mushrooms
4 ounces baby greens
2 ounces balsamic vinegar
1 teaspoon Dijon mustard
1 clove fresh garlic , minced
5 ounces extra-virgin olive oil , plus about 2 tablespoons to coat vegetables
Kosher salt , fresh ground pepper

Description

Salad Recipe From Wynonna Judd's Personal Chef, Cathy Lewis.

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