Baked Brie
Bone Suckin' Asparagus and Mushroom Salad
(click image for larger size)Ingredients:
Bone Suckin' Mustard, 2 Tbsp.
Asparagus, 1 lb. grilled
Mushrooms, 1 lb., (Portobello, Cremini, Shiitake) coarsely chopped
Olive Oil, 3 Tbsp.
Fresh Thyme, 1 Tbsp., chopped
Sea Salt and Pepper, to taste
Pecans, 1/4 cup, toasted
Blue Cheese, 8 oz., crumbled
Bone Suckin' Mustard, 2 Tbsp.
Asparagus, 1 lb. grilled
Mushrooms, 1 lb., (Portobello, Cremini, Shiitake) coarsely chopped
Olive Oil, 3 Tbsp.
Fresh Thyme, 1 Tbsp., chopped
Sea Salt and Pepper, to taste
Pecans, 1/4 cup, toasted
Blue Cheese, 8 oz., crumbled
Directions:
Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.
Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around mushrooms.
Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
Red Chile Mustard Vinaigrette:
Bone Suckin' Hot/Sweet Mustard, 2 Tbsp.
Ancho Chilie Powder, 1 tsp.
White Wine Vinegar, 1/4 cup
Olive Oil, 1/2 cup
Sea Salt to taste
Whisk ancho chilie powder, salt, and vinegar, slowly whisk in oil until emulsified.
Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.
Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around mushrooms.
Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
Red Chile Mustard Vinaigrette:
Bone Suckin' Hot/Sweet Mustard, 2 Tbsp.
Ancho Chilie Powder, 1 tsp.
White Wine Vinegar, 1/4 cup
Olive Oil, 1/2 cup
Sea Salt to taste
Whisk ancho chilie powder, salt, and vinegar, slowly whisk in oil until emulsified.
For this recipe, you'll need:
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