WSIU InFocus Recipes
Summer Salad
Cold Ingredients
8 blanched pieces of asparagus
1 hard boiled egg
4 cups arugula or spinach
4 tsp. capers
2 tbsp. choopped parsley
Warm Ingredients
1 cup mushrooms
1/2 cup onion
8 cherry tomatoes, cut in half
2 tbsp. olive oil
Dressing
1/2 cup red wine vinegar
2/3 cup olive oil
1 tbsp. dijon mustard

Directions:

Thin slice onion and mushrooms, and begin to sauté in olive oil until light brown. Chop egg and cut cherry tomatoes in half.

Mix dressing by whisking together red wine vinegar, olive oil, and dijon mustard.

On each plate, place four asparagus pieces topped with 1/2 chopped egg and 2 cups of arugula off to the side.

Once warm ingredients are lightly browned, add dressing and cherry tomatoes and remove from heat. Mix thoroughly in the pan until everything is heated through.

Place warm dressing mixture on asparagus and chopped egg, top with capers and parsley, and enjoy!