Asparagus Blueberry Salad with Lemon Honey Vinaigarette

Salad:

1 Heart Romaine Lettuce

12 Asparagus spears, grilled

1 cup fresh blueberries

3 slices prosciutto, cooked until crispy and crumbled into pieces

1/4 cup crumbled goat cheese or blue cheese crumbles

1/4 cup toasted walnuts, chopped (optional)

Vinaigrette:

1 small lemon (juice)

1/4 cup extra virgin olive oil

2 tablespoons honey

1 small garlic clove, minced

Whisk all ingredients to combine. Season with salt and black pepper. Set aside.

Arrange vegetables on a serving platter. Just before serving, drizzle a generous amount of the vinaigrette all over the salad. Season with salt and black pepper. Scatter cheese crumbles, walnuts (optional), and prosciutto on top.

Serve extra dressing on the side. 

   

Mushroom and Aged Cheddar Soup

2 lbs white mushrooms 

3 cups vegetable stock

1 small garlic clove (minced)

1/2 small red onion (chopped) 

1 cup aged cheddar (grated)

1 teaspoon fresh thyme (chopped)

2 tablespoons butter

1 teaspoon salt

1 teaspoon pepper 

1/4 cup Italian parsley 

1/4 cup blue cheese crumbles

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them. Slice the mushrooms 1/4-inch thick. Set aside.

To make the stock, heat the butter in a large pot. Add the sliced mushrooms, onion, garlic, thyme, salt and black pepper. Cook over medium heat for 5 minutes or until the mushrooms are soft. Set aside.

Puree half of the mushrooms in a blender with 2 cups of vegetable stock until it reaches the right consistency ( thick gravy-like).  Add extra vegetable stock if it's too thick to puree. 

Add mushrooms puree to the pot with the rest of the mushrooms. Add vegetable stock and cheese.  Heat through but but do not boil.

Serve hot. Garnish with Italian parsley and blue cheese crumbles.  Drizzle extra virgin olive oil on top. Serve with a cheesy garlic baguette.