Baby Greens With Almond Vinaigrette Recipe

• 18 x Asparagus spears - (abt 1 lb) hard ends trimmed
• 1 Tbsp. Extra virgin olive oil
• 1/2 lb Oyster or possibly white mushrooms, stems and caps finely sliced
• 1 x Garlic clove chopped
• 2 Tbsp. Minced fresh parsley Juice of 1 lemon
• 1/4 tsp Salt
• 1/4 tsp Freshly-grnd black pepper
• 1 lb Baby greens - (6 c. loosely packed) (such as oak leaf, mache and watercress) Almond Vinaigrette see * Note

1. Blanch the asparagus in a large saucepan of boiling salted water till bright green, about 1 to 2 min.
2. Immediately transfer to a bowl of iced water.
3. Drain and cut on the diagonal into 2-inch long pcs.
4. Set aside.
5. Heat the extra virgin olive oil in a medium skillet over medium heat till smoking.
6. Saute/fry the mushrooms just to soften, about 1 minute.
7. Add in the garlic and saute/fry briefly till the aroma is released.
8. Remove from the heat.
9. Stir in the parsley, lemon juice, salt and pepper and set aside to cold.
10. In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette.
11. Divide into 6 portions and place on serving plates.
12. Divide the mushrooms and sprinkle across the top.
13. In the same bowl, toss the blanched asparagus with the remaining vinaigrette.
14. Divide among the salads, fanning the spears across the top.
15. This recipe yields 6 servings.

extra virgin olive oil, oyster, garlic, parsley juice, salt, freshlygrnd black pepper, leaf

Taken from cookeatshare.com/recipes/baby-greens-with-almond-vinaigrette-72918 (may not work)