Ingredients

• Salt
• 1 head cauliflower, cut into florets
• 1 pound asparagus
• 2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan, plus some for drizzling
• 2 shallots, thinly sliced
• 1 pound white mushrooms*
• Salt and black pepper
• 2-3 tablespoons red wine vinegar, (eyeball it)
• 1 1/2 pounds kielbasa
• 1 cup drained cornichons or baby Gherkin pickles
• 2 red pears
• 4 teaspoons lemon juice, divided
• 1 baguette, sliced
• 6 slices thick cut bacon
• 8 ounces Gruyere, shredded
• 1/3 pound, about 6 ounces, smoked Gouda, shredded
• 1 rounded tablespoon all-purpose flour
• 1 large clove garlic, smashed away from skin
• 3/4 cup dry white wine
• 1/4 cup smoked almonds, coarsely chopped

*If you like, score the tops of a few of the larger mushrooms with a paring knife. It will dress up the serving platter when mushrooms are cooked.

Description

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