Bone Suckin’® Asparagus and Mushroom Salad Recipe
 
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Great summertime salad recipes!
Author:
Recipe type: Side
Serves: 4

Ingredients
  • —–Vinaigrette—–
  • Bone Suckin’ Sweet Spicy Mustard, 2 Tbsp.
  • Ancho Chilli Powder, 1 tsp.
  • White Wine Vinegar, ¼ cup
  • Olive Oil, ½ cup
  • Sea Salt to taste
  • ——Salad——
  • Asparagus, 1 lb., grilled
  • Mushrooms, 1 lb. (Portobello, Cremini, Shiitake), coarsely chopped
  • Olive Oil, 3 Tbsp.
  • Fresh Thyme, 1 Tbsp., chopped
  • Sea Salt and Pepper, to taste
  • Pecans, ¼ cup, toasted
  • Blue Cheese, 8 oz., crumbled

Instructions
  1. Vinaigrette: Whisk mustard, ancho chilli powder, salt, and vinegar. Slowly whisk in oil until emulsified.
  2. Salad: Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.
  3. Arrange ¼ of the mushrooms in the center of each plate. Arrange asparagus around mushrooms.
  4. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing. Recipe serves 4.

 

Bone Suckin’® Asparagus Mushroom Salad Recipe Buy Bone Suckin’ Sweet Spicy Mustard >>