Asparagus, Mushroom and Goat Cheese Salad
For the vinaigrette…
½ cup EVOO
Juice of 1-2 med. lemons (about ¼ cup)
2 oz. finely grated Parmigiano-Reggiano cheese
¼ tsp. sea salt
½ tsp. freshly ground black pepper
- Place oil in small bowl. Whisk in the lemon juice and cheese; season with salt and pepper.
For the salad…
1 tbs. EVOO
4 oz. porcini or cremini mushroom (or a combo), stemmed and cut into thick slices
Juice of ½ a med. lemon (about 2 tbs.)
Sea salt and fresh ground black pepper
6 thin asparagus spears, tough ends trimmed
2 oz. mache (about 4 cups; may sub. baby spinach or arugala)
2 oz. goat cheese
- Position the top oven rack 4-5 in. from the broiler elemen. Preheat the broiler.
- Heat 1 tbs. oil in med. sauté pan or skillet over med. heat. Add the mushrooms and do not move or shake the pan for 2 min.; that will allowthem to take on some color.
- Cook for about 7 min. total, turning them so they brown on all sides. Transfer the mushrooms to a bowl and squeeze the lemon juice over them. Sprinkle with salt and pepper.
- Meanwhile, place the asparagus on a baking sheet or dish and drizzle with oil and a sprinkle of salt. Broil for 6-7 min., turning once or twice. Transfer to a cutting board to cool, then cut into 2-in. pieces.
- Toss the mushrooms with 1-2 tbs. of the vinaigrette in a small bowl. In a separate med. bowl, toss the mache with 1 tbs. of the vinaigrette.
- To serve, place the greens on a large plate. Top with the mushrooms and asparagus; crumble the goat cheese on top. Season with sea salt and pepper to taste.
