Napa Farmhouse 1885™: Salad Greens with Balsamic Mushrooms & Roasted Asparagus

Wednesday, April 30, 2014

Salad Greens with Balsamic Mushrooms & Roasted Asparagus

I love this salad. Perfect for an elegant dinner or casual supper. Hearty enough for a vegetarian main dish or make the carnivores happy by adding grilled chicken. Easy, healthy & delicious. What more could you ask from a salad? Use whatever combination of greens you like. Enjoy!

Salad Greens with Balsamic Mushrooms & Roasted Asparagus
(serves 6 as a main dish)

Ingredients
1 bunch asparagus, cleaned & trimmed. Peeled if stalks are thick
1/4 cup plus 2 tbsp extra virgin olive oil
1 lb crimini mushrooms, cut in half
1/2 cup balsamic vinegar, divided
1/4 cup dry red wine
1 tsp spicy brown mustard
8 cups mixed salad greens, combination of spinach, tatsoi, mizuna, kale and arugula
1 tbsp toasted pine nuts
coarse ground sea salt
freshly cracked black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Add the asparagus and drizzle 1 tbsp olive oil over top. Roll asparagus on sheet to evenly disperse oil. Sprinkle with salt and pepper. Roast in oven for 20-25 minutes until beginning to caramelize. Remove from oven and set aside.

While asparagus is roasting, heat 1 tbsp oil in medium sized skillet. Add mushrooms and saute over medium high heat for 5 minutes. Add 1/4 cup balsamic vinegar and red wine. Continue sauteing for 20 minutes, or until most of liquid has evaporated and mushrooms are coated with vinegar/wine reduction.

Add remaining olive oil, vinegar, mustard and large pinch each salt and pepper to bottom of large salad bowl. Whisk to emulsify. To bowl, add salad greens, pine nuts, mushrooms (including any remaining liquid) and toss to combine. Cut asparagus in half and add to bowl. Toss. Taste and adjust seasonings if necessary. Serve immediately.