Roasted Mushroom Salad

• 3 tbs red wine vinegar
• 3 tbs olive oil, divided
• 1 tsp honey
• 2 tbs chopped shallots
• 1 tbs chopped fresh parsley
• 1 lb asparagus, trimmed and cut into 2" pieces.
• 1 cup sliced portobello mushrooms
• 1 cup button mushrooms, stems removed
• 1 cup cherry tomatoes
• 2 cups enoki mushrooms
• 4 cups watercress or mixed greens

1. Preheat oven to 400 F. Whisk together vinegar, 2 tbs oil, honey, shallots, parsley and salt and pepper to taste, in small bowl; set aside.
2. Place asparagus, mushrooms (except enokis)and tomatoes on baking sheet coated with non-stick cooking spray. Drizzle with remaining 1 tbs oil and season with salt and pepper to taste. Toss to coat. Roast 10 minutes or until vegetables are tender.
3. Place roasted vegetables in bowl; add enoki mushrooms to roasted mixture and toss just to heat enokis slightly. Serve over watercress and drizzle with red wine vinegar mixture.

red wine vinegar, olive oil, honey, shallots, parsley, portobello mushrooms, button mushrooms, cherry tomatoes, enoki mushrooms, mixed greens

Taken from www.epicurious.com/recipes/member/views/roasted-mushroom-salad-50050614 (may not work)