Warm Asparagus Mushroom Salad With Goat Cheese Balsamic Dressi

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A wonderful spring salad from peter martin's restaurant in kitchener ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.

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Steps

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Snap off tough ends of asparagus& cook in your favourite manner until tender-crisp.

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Whisk dressing ingredients together in a small bowl& set aside.

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Heat oil over medium-high heat in a large non stick skillet.

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Stir fry mushrooms until golden& no liquid remains , about 5 minutes.

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Add garlic& red peppers& stir fry for another 2 minutes.

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Add dressing& 2 tbsps of the dill.

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Cook , stirring frequently , until heated through , about 2 minutes.

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Arrange asparagus& greens on the plate , top with dressing& goat cheese.

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Sprinkle remaining dill.

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Ingredients

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asparagus, extra virgin olive oil, mushrooms, garlic, sweet red pepper, fresh dill, baby greens, goat cheese, balsamic vinegar, salt, pepper