MUSHROOM SALAD WITH RASPBERRY VINAIGRETTE

Years ago, a salad with this vinaigrette fruit would have been unthinkable (at least for me). I have to admit that even if you think traditional gazpacho salad and always have their place, it is clear that the evolving cuisine (though slowly and in small nuances) and is something against which, ultimately can not fight or stubbornly .

I really like mushrooms, so this seemed perfect salad to test the raspberry vinaigrette, and I admit I was pleasantly surprised. It was delicious. You should try it, recommend it. Also some colors are not you precious?

Ingredients:

- Canons
- Mushrooms
- A bunch of asparagus
- Cherry Tomatoes
- 100 g raspberry jam
- 100 ml extra virgin olive oil
- 50 ml vinegar
- Salt and pepper

Preparation:

We need only the tips of the asparagus. Mushrooms cleaned with a damp cloth.

Prepare the vinaigrette by first mixing the jam with the vinegar and some salt and finally the oil. Emulsified well.

In a skillet with a thread of olive oil, we grilled mushrooms. The pepper. Do the same with the asparagus tips.

On the platter we canons slightly seasoned with a little oil and salt. Add mushrooms, asparagus, tomatoes and dressed with raspberry vinaigrette.