Warm Asparagus and Mushroom Salad with Baked Goat Cheese
This type of salad is popular in Provence, France, and makes a delicious lunch or supper dish. Roasting the asparagus intensifies the flavour.
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|113 gramsChevre; chilled - one log|
|1 tspBread crumbs; fine, dry|
|1 1/2 lbAsparagus; trimmed, medium stalks|
|1 tbolive oil|
|12 ozMixed mushrooms; sliced|
|1/2 eaRed bell pepper|
|3 clovesGarlic; minced|
|2 tbspWhite wine vinegar; or cider vinegar|
|2 tspFresh tarragon; minced or 1tsp dried|
|Fresh tarragon; or thyme sprigs as optional garnish|
Warm Asparagus and Mushroom Salad with Baked Goat Cheese Preparation
1. Slice goat cheese into 8 equal rounds. Mix bread crumbs with paprika in small dish; coat each side of rounds. Place cheese on baking sheet; set aside.
2. Arrange asparagus on rimmed baking sheet; drizzle with oil and toss to coat. Roast in 475 deg F (240 deg. C) oven for 7 - 10 minutes or until just tender. Remove from oven; cover to keep warm. Place goat cheese in overn and bake until hot, 3 to 4 minutes.
3. Meanwhile, heat butter in large skillet over medium-high heat. Add mushrooms, red pepper and garlic; cook, stirring until mushrooms are lightly browned, 4 to 5 minutes. Remove from heat; stir in water, vinegar and tarragon.
4. Arrange asparagus on warm salad plates; spoon mushroom mixture over asparagus. Top each serving with 2 rounds of goat cheese. Garnish with fresh herbs if desired.
Tip: Mushroom varieties include shiitake, cremini, chanterelle and oyster.
Variation: Season asparagus with salt and pepper to taste, serve on mesclun or baby spinach. Top with mushroom mixture.
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