Asparagus and Chanterelle Salad

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Asparagus and Chanterelle Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in

Healthy, because

Even smarter

This hearty salad is a great side dish or a main course, especially for vegans and vegetarians. It contains plenty of nutrients like fiber, vitamin D, and copper from the mushrooms and asparagus. 

If you want some more protein, add some grilled chicken. 

Ingredients

for
4
For Dressing
2 tablespoons balsamic vinegar
4 tablespoons olive oil
salt (to taste)
freshly ground Black pepper (to taste)
For Salad
16 ounces fresh, green Asparagus (washed and trimmed)
salt (to taste)
1 tablespoon butter
3 cups Chanterelle (cleaned)
4 cups mixed spring greens (washed and spun dry)
20 ripe Cherries (washed)
2 tablespoons Sage flower
2 tablespoons Dandelion flower
2 tablespoons Borage flower
How healthy are the main ingredients?
olive oilsaltChanterelleCherryDandelion flower

Preparation steps

1.
For Dressing:
2.
In a small bowl, whisk the balsamic vinegar, oil, salt and pepper together. Set aside.
3.
For Salad:
4.
Blanch the asparagus spears in salted boiling water for about 4 minutes. Plunge asparagus into ice cold water and drain well. Set aside.
5.
Heat the butter in a skillet over medium heat. Saute the mushrooms briefly and set aside.
6.
Divide spring mix greens between 4 plates. Arrange asparagus, mushrooms, cherries and edible flowers artfully on the plates. Drizzle with dressing and serve.