Recipe for Grilled Mushroom-Asparagus Salad 
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Yield:
6
Ingredients:
Amount Ingredient
1/4 cup balsamic vinegar
3 tbl Rosemary Oil (see recipe)
1 x garlic clove pressed
1 tsp chopped fresh rosemary
1/2 tsp salt
1 cup goat cheese - (abt 8 oz)
12 x French baguette slices toasted
1/8 tsp black pepper
Grilled Portobello Mushrooms and Asparagus (see recipe)
6 cup gourmet salad greens
Instructions:
Instructions: Whisk together balsamic vinegar, Rosemary Oil, garlic, rosemary, and salt, and set dressing aside.

Spread goat cheese on 1 side of each French baguette slice and sprinkle each portion with 1/8 teaspoon black pepper.

Prepare Grilled Portobello Mushrooms and Asparagus, slicing mushrooms rather than cutting into strips.

Arrange salad greens, mushrooms, and asparagus on a large serving platter, and drizzle with dressing. Serve with goat cheese toast; garnish with fresh rosemary sprigs, if desired.

This recipe yields 6 servings.

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