Ingredients
- 1/4 cup olive oil
- 1 large garlic clove, minced
- 1 tablespoon minced fresh flat-leaf parsley
- 2 teaspoons minced fresh thyme
- Kosher salt and freshly ground pepper
- 1/2 pound fresh chanterelle mushrooms, thickly sliced if large
- 1/2 pound thin asparagus, trimmed
- 3 tablespoons balsamic vinegar
- 5 tablespoons Toasted Pistachio Oil
- 6 cups mesclun (about 6 ounces)
Description
Food & Wine
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