Roast Asparagus And Mushroom Chicken Spinach Salad With Bacon Avocado And Goat Cheese Recipes

SPINACH SALAD WITH BACON AND MUSHROOMS

Steps:

• Stem the spinach and place in a large bowl.
• Cover with a paper towel and refrigerate while preparing the rest of the salad.
• In a 9-inch skillet, cook the bacon until crisp.
• Transfer to a paper towel-lined plate.
• Pour off the fat.
• Put the skillet back over medium-high heat and add a tablespoon olive oil.
• Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
• Remove with a slotted spoon to a plate.
• Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
• Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
• Pour over the spinach, season with pepper and add the Parmesan.
• Toss and serve.

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE

Steps:

• In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
• When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
• Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
• Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• Heat oven to 425ºF.
• Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• Gently toss all ingredients in a large bowl until vegetables are coated with oil.
• Spread evenly on baking sheets.
• Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.