Asparagus Mushroom Salad w/Vinaigrette

Appetizers > Salad

2 tbl Dijon mustard
2 large egg yolk
2 to 3 shallots, chopped
2 cloves garlic, chopped
3 C extra virgin olive oil
1/2 cup fresh lemon juice
1 C balsamic vinegar
1 cup minced fresh basil, salt freshly ground pepper
2 lbs asparagus, blanched & chilled
1 medium red onion, diced
1/2 cup diced tomatoes
1/4 cup chopped fresh parsley
24 radicchio leaves
8 oz. crimini mushrooms, (brown caps), sliced paper thin or white mushrooms

1. For the basil vinaigrette, blend the mustard, egg yolk, shallots, and garlic in a food processor. With machine running, add the oil slowly in a thin steady stream. Transfer to a small bowl and whisk in the lemon juice, vinegar, and basil. Season with salt and pepper.
Cover and refrigerate. 2. When ready to serve, cut the asparagus diagonally into 1-inch pieces. Combine with the mushrooms, onion, tomato, and parsley. Toss with vinaigrette and season with salt and pepper. 3. Mound asparagus-mushroom salad into radicchio cups and place on a serving platter. Tips – Blanch asparagus by placing them in boiling water 1 to 2 minutes. Plunge into ice water, drain, and chill.