Arugula & Spinach with Wild Mushroom & Asparagus Salad

Prep Time: 10 minutes Cook time: 10 minutes Serves: 4-6

INGREDIENTS

8 oz. - Arugula and baby spinach leaves, destemmed, cleaned and spin dried thoroughly.
½ lb - Assorted Wild mushrooms, i.e.; shitake, Portobello, porcini, oyster or baby bella, sliced thin
½ lb - Asparagus, cooked al dente and sliced into ¼” diagonal slices.
2 Tbsp. - Extra virgin olive oil
3 stalks - Green garlic, thinly sliced on diagonal
½ - Red onion, thin sliced
2 Tbsp. - Fresh parsley, minced
Sea Salt & fresh ground pepper to taste
¼ cup - Sherry vinegar (for dressing)
1 tsp.- Dijon mustard (for dressing)
¼ cup- Walnut oil (for dressing)
¼ cup- Extra virgin olive oil (for dressing)
1 tsp. - Raw honey (for dressing)
1 Tbsp. - Capers, rinsed and minced if they are large ones. (for dressing)
¼ cup - Toasted, chopped walnuts (optional)

Putting it all together:

Gather all of the ingredients.
Toss arugula and spinach with a little of salad dressing to coat.
Place a small mound of salad greens on plate
Place another small mound of mushroom and asparagus mix on lower part of plate.
Sprinkle a small amount of toasted walnuts, over greens and garnish with 1 or two thin breadsticks or flatbreads.
Enjoy the beauty of your meal, toast your creativity and dive in!

Place cleaned greens in a bowl, cover with a damp paper towel and set aside until needed.
Heat sauté pan, add oil and sauté green garlic and onion until softened, and add sliced mushrooms and sauté until soft, but still holding their shape. Add 1 Tbsp. sherry vinegar to deglaze the pan. Toss ingredients together and place in a separate bowl.
Add blanched sliced asparagus, salt and pepper to mushroom mix and toss to coat. Taste and season as necessary.