[edit] Ingredients
¼ |
cup balsamic vinegar |
3 |
|
1 |
garlic clove pressed |
1 |
teaspoon chopped fresh rosemary |
½ |
teaspoon salt |
1 |
cup goat cheese - (abt 8 oz) |
12 |
French baguette slices toasted |
⅛ |
teaspoon black pepper |
|
Grilled Portobello Mushrooms and Asparagus (see recipe) |
6 |
|
|
Fresh rosemary sprigs for garnish |
[edit] Preparation
Step 1 |
Whisk together balsamic vinegar, Rosemary Oil, garlic, rosemary, and salt, and set dressing aside. |
Step 2 |
Spread goat cheese on 1 side of each French baguette slice and sprinkle each portion with 1/8 teaspoon black pepper. |
Step 3 |
Prepare Grilled Portobello Mushrooms and Asparagus, slicing mushrooms rather than cutting into strips. |
Step 4 |
Arrange salad greens, mushrooms, and asparagus on a large serving platter, and drizzle with dressing. Serve with goat cheese toast; garnish with fresh rosemary sprigs, if desired. |
Step 5 |
[edit] About Grilled Mushroom-Asparagus Salad
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