Portabella Mushroom Salad and Red Chile Vinaigrette
Instructions:
- 3 tablespoons olive oil
- 1 20-ounce package Monterey*
- Portabella mushrooms,
- coarsely chopped
- 1 tablespoon chopped
- fresh cilantro
- Salt and pepper
- 1 pound asparagus, grilled
- 8 ounces goat cheese
- 1/2 cup smoked almonds,
- coarsely crushed
- RED CHILE VINAIGRETTE
- 2 tablespoons Dijon mustard
- 1 tablespoon dark chile powder
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- Salt
- Make Red Chile Vinaigrette: Whisk together mustard, chile powder and vinegar. Slowly whisk in olive oil until emulsified. Season to taste with salt and set aside.
- Heat 3 tablespoons olive oil in a large sauté pan over high heat. Cook mushrooms until completely softened. Add cilantro and season to taste with salt and pepper.
- Toss grilled asparagus with a few tablespoons of the vinaigrette and salt and pepper to taste.
- Arrange 1/4 of the mushrooms in the center of each plate and asparagus around them. Sprinkle goat cheese and crushed almonds on the rim of the plate. Drizzle with more vinaigrette. Makes 4 servings.