Mushroom & Asparagus Salad with Blue Cheese

By Alex -
Made without blue cheese. Suggest warming chickpeas somewhat. Needs green leaves.
This salad is a delicious jumble of savoury flavour showcasing our wonderful seasonal, British mushrooms and asparagus.
Ingredients to feed approximately 4 people:
2 slices of sourdough
2 sprigs of rosemary
1 handful of chestnut mushrooms, sliced
1 clove of garlic, crushed or finely diced
1 tin of chickpeas, drained, rinsed and padded dry
1 bunch of asparagus, roughly sliced at an angle
4 handfuls of spinach leaves
2 tbsp crumble Stilton or blue cheese of your liking
Olive oil
Sea salt
Freshly ground black pepper
For the dressing:
2 tbsp olive oil 1 tbsp balsamic vinegar
The zest and juice of half a lemon
1 tsp honey
Sea salt
Freshly ground black pepper
Method:
1. Pre-heat the oven to 180c/ 350f/ gas mark 4.
2. Start off making the croutons by cutting the sourdough bread into cubes and placing them in a roasting tray along with the sprigs of rosemary and 2 tablespoons of olive oil. Season to your liking with salt and pepper and mix everything together. Place the tray in oven and allow to bake for 30 minutes or until golden and crunchy. Once baked remove the croutons from the pan and allow them to cool.
3. Make the salad dressing by whisking together the olive oil, balsamic vinegar, lemon zest, honey and lemon juice. Season with salt and pepper to your liking and set aside.
4. Warm 1 tablespoon of olive oil in a frying pan over a low to medium heat, add the garlic and tumble in the mushrooms. Mix everything together and allow them to gently cook for about 10 minutes until they are soft and tender.
5. Add the asparagus to the pan and cook for a further 3 or 4 minutes before transferring the mixture to a large bowl.
6. Add the chickpeas and spinach leaves then pour over the dressing before tumbling everything together.
7. Transfer the salad to a serving dish then scatter over the crumbled cheese, crunchy croutons and serve in the middle of the table for everyone to tuck in!
Enjoy!
XX

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