Recipe: warm salad with oyster mushrooms, green asparagus, chicory and blue cheese

Salads just for summer? Not necessarily! In winter, you can easily make a warm salad with seasonal ingredients. This salad is a firm favorite and can be served as a main course with some bread, or as a side dish.

Ingredients

2 heads of chicory
1 bunch of green asparagus
200 g oyster mushrooms
handful of walnuts
100 gr Blue de Causses
1 onion
1 clove of garlic
arugula
olive oil
salt and pepper

Dressing
1/2 tablespoon mustard
1/2 tablespoon lemon juice
1/2 tablespoon white wine vinegar
100 ml olive oil
Finely chopped chives

Preparation method

1. Remove the woody bottom of the asparagus.
2. Heat some olive oil in the pan and fry the asparagus for about 5 minutes until done.
   
3. Finely chop the onion and garlic and fry them gently in the pan.
   
4. Then add the mushrooms and cook. Season with salt and pepper.
   
5. Cut the end off the chicory and pick the leaves.
6. Combine all the dressing ingredients in a jar. Cover and shake until smooth.
   
7. Mix the rocket with the chicory and place it on a deep plate.
8. Divide the fried mushrooms, asparagus, walnuts and blue cheese over it.
9. Divide the dressing over the salad and serve immediately.