Grilled Asparagus Roasted Mushroom Salad w Toasted Pecans Blue Cheese Red Chile Mustard Vinaigrette Recipe

Ingredients

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• Grilled asparagus & roasted mushroom Salad w/ toasted pecans, blue cheese & Red Chile mustard vinaigrette shopping list
• A Bobby Flay recipe that I slayed! shopping list
• 4 Servings shopping list
• 1 lb asparagus grilled shopping list
• 1 lb assorted mushrooms (portobello, cremini, shiitake) coarsely chopped I used only portobello shopping list
• 3 T olive oil shopping list
• 1 T chopped fresh thyme I used rubbed dry sage shopping list
• salt and pepper to taste shopping list
• 1/4 cup toasted pecans shopping list
• 8 ounces American blue cheese I used my fav Saga Blue shopping list
• I also added cherry tomatoes shopping list
• Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season w/ salt and pepper. Toss asparagus w/ a few tablespoons of the vinaigrette and season w/ salt and pepper. I put the asparagus in a plastic baggie and marinated them before grilling. Arrange 1/4 of the mushroom sin the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle w/ more of the dressing. shopping list
• Red Chile mustard Vinaigrette: shopping list
• 2 T Dijon mustard shopping list
• 1 T ancho chile powder (I used 1 t sambal oelek - ground fresh chili paste or to taste) shopping list
• salt shopping list
• 1/4 c red wine vinegar shopping list
• Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. season w/ more salt to taste. shopping list