You can replace 1/2 the olive oil with walnut oil or hazelnut oil. Green beans are a good replacement for the asparagus. Thinly sliced fennel would also work well. Or just make it a solo mushroom salad.
(feeds 1 as a meal or 2 as a side)
for the dressing:
1 shallot, finely chopped
handful of parsley, coarsely chopped
1 teaspoon dijon mustard
3 tablespoons olive oil
pinch of salt
a few turns of pepper
10-12 cremini mushrooms, sliced thinly
6 spears asparagus, raw or cooked until just tender and sliced into 1 inch slices
In a bowl, squeeze half 1/2 the lemon over the chopped shallot and let sit for a few minutes. Whisk in parsley, mustard, salt, and pepper. Slowly whisk in olive oil. Taste and add more lemon or any of the dressing ingredients if it's not balanced. In another bowl, combine mushrooms and asparagus (or alternate vegetable). Drizzle over 1/2 the dressing and quickly combine with a fork or your fingers. Add more dressing in a minute or so. Shave lots of thin strips of aged gouda over the top of the salad with a vegetable peeler. Drizzle over a bit more olive oil and crunchy salt. Eat immediately.
DASH AND BELLA