Portobello Mushroom + Asparagus Salad

• 1/4 cup olive oil
• 2 tbs balsamic vinegar
• 1 tsp dijon mustard
• 1 tsp garlic
• 1 tsp honey
• pinch of salt
• 1/8 tsp freshly ground pepper

Grilled Asparagus + Portobello Mushrooms:

• 2 large portobello mushrooms, cut into 1/2″ pieces
• 10-15 asparagus spears, cut into 1/2″ pieces
• 1 tbs olive oil
• a small pinch of salt (no more)
• freshly ground pepper

Salad:

• 4-6 cups of baby field greens
• 1/4 cup raw unsalted pepita (pumpkin) seeds, toasted
• 1/4 cup dried cranberries, sweetened with apple juice if available
• 1/4 cup blue cheese (or goat cheese)

Directions:

Balsamic Vinaigrette Dressing:

1. Combine all ingredients in a small food processor and blend until smooth.

Grilled Asparagus + Portobello Mushrooms:

1. Heat a grill pan on the stop or preheat the oven to 425 degrees.
2. Toss asparagus and mushrooms with olive oil, salt (only a pinch) & pepper.
3. Grill / roast for 10 minutes (stir after 5 minutes).
4. Set aside.

Salad:

1. In a large bowl, toss the lettuce with the dressing until the leaves are glistening, but not drenched.
2. Place the lettuce on 4-5 plates.
3. Place the cranberries, pepita seeds, asparagus, mushrooms, and blue cheese over the lettuce on each plate.
4. Serve immediately.