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Ingredients

• Grilled asparagus & roasted mushroom Salad w/ toasted pecans, blue cheese & Red Chile mustard vinaigrette
• A Bobby Flay recipe that I slayed!
• 4 Servings
• 1 lb asparagus grilled
• 1 lb assorted mushrooms (portobello, cremini, shiitake) coarsely chopped I used only portobello
• 3 T olive oil
• 1 T chopped fresh thyme I used rubbed dry sage
• salt and pepper to taste
• 1/4 cup toasted pecans
• 8 ounces American blue cheese I used my fav Saga Blue
• I also added cherry tomatoes
• Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season w/ salt and pepper. Toss asparagus w/ a few tablespoons of the vinaigrette and season w/ salt and pepper. I put the asparagus in a plastic baggie and marinated them before grilling. Arrange 1/4 of the mushroom sin the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle w/ more of the dressing.
• Red Chile mustard Vinaigrette:
• 2 T Dijon mustard
• 1 T ancho chile powder (I used 1 t sambal oelek - ground fresh chili paste or to taste)
• salt
• 1/4 c red wine vinegar
• Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. season w/ more salt to taste.

Description

This Is Easy, Quick, And Beautiful. This Would Be A Lovely Salad For A Dinner Party To Serve Warm And The Flavors Are Awesome. I Made A Few Changes That I'll Note.

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