GRILLED ASPARAGUS & ROASTED MUSHROOM SALAD with TOASTED PECANS, BLUE CHEESE, and RED CHILE MUSTARD VINAIGRETTE

DERIVED FROM: The Food Network (foodtv.com)

 

30 g. (2 tbsp.) Dijon Mustard

8 g. (1 tbsp.) Ancho Chile Powder

60 ml. (1/4 c.) Red Wine Vinegar

Salt

 

* Whisk until consistent

 

120 ml. (½ c.) Olive Oil

 

* Slowly whisk in oil till emulsified

* Season with additional salt, as desired, to make RED CHILE MUSTARD VINAIGRETTE

 

454 g (1 pd.) Asparagus

Red Chile Mustard Vinaigrette

 

* Grill asparagus

* Toss asparagus with a few tablespoons of vinaigrette, season with salt & pepper

 

454 g (1 pd.) assorted Mushrooms (cleaned & coarsely chopped)

45 ml. (3 tbsp.) Olive Oil

1-2 g. (1 tbsp.) chopped fresh Thyme

Salt & Pepper

 

* In saute pan, heat oil on high heat

* Add mushrooms and allow to become golden brown

* Add thyme

* Season with salt and pepper

* Place 1/4 of cooked mushrooms in center of plate

* Place grilled asparagus around mushrooms

 

28 g. (1/4 c.) toasted Pecans

226 g. (8 oz.) American Blue Cheese

Red Chile Mustard Vinaigrette

 

* Sprinkle pecans and blue cheese around plate

* Drizzle with more vinaigrette as desired.

 

DERIVED FROM: The Food Network (foodtv.com)

Done