Warm Asparagus Mushroom Salad With Goat Cheese Balsamic Dressi Recipes

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI

Steps:

• Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
• Whisk dressing ingredients together in a small bowl& set aside.
• Heat oil over medium-high heat in a large non stick skillet.
• Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
• Add garlic& red peppers& stir fry for another 2 minutes.
• Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
• Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD

Steps:

• Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
• Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.

ASPARAGUS WITH BALSAMIC TOMATOES AND GOAT CHEESE

Steps:

• 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
• 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
• 3. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with goat cheese and pepper.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ASPARAGUS WITH GOAT CHEESE DRESSING

Steps:

• Arrange the asparagus on a platter.
• Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
• Sprinkle with chervil and serve.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD

Steps:

• Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
• Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

WARM ASPARAGUS SALAD WITH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
• Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

ASPARAGUS AND MUSHROOM SALAD WITH SHAVED PARMESAN

Steps:

• With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
• In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
• Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.

ASPARAGUS MUSHROOM SALAD

Steps:

• Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water. , In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat. , Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika.