Warm Asparagus Mushroom Salad with Goat Cheese & Balsamic Dressi

READY IN: 25mins
Recipe by CountryLady

A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.

Top Review by So Cal Gal

Very impressive salad--both in taste and appearance! My husband and I really enjoyed this a lot! I did omit the dill, and replaced the goat cheese with feta cheese (because I didn't have any dill or goat cheese), but the end result was still wonderful. Thanks CountryLady for a topnotch recipe!!!

Ingredients Nutrition


  1. Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
  2. Whisk dressing ingredients together in a small bowl& set aside.
  3. Heat oil over medium-high heat in a large non stick skillet.
  4. Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
  5. Add garlic& red peppers& stir fry for another 2 minutes.
  6. Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
  7. Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

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