Asparagus, Pionnier Cheese and Dandelion Salad with Chorizo Vinaigrette

Asperge pionnier

Enjoy this asparagus, dandelion and Pionnier salad with a chorizo vinaigrette. A local recipe full of character!

Ingredients

  • 1 bunch asparagus, cut into chunks, blanched and cooled
  • 500 ml dandelion, cut into chunks
  • 200 ml Pionnier cheese shavings
  • 250 ml cherry tomatoes, quartered
  • 125 ml roasted pecans
  • 200g chorizo, cut into small cubes
  • 3 shallots, finely chopped
  • 2 cloves garlic, chopped
  • 3 sprigs thyme
  • Quality white balsamic
  • 90 ml grape seed oil
  • salt and pepper
  • 60 ml finely chopped chives

Preparation

  1. In a saucepan, brown the chorizo, add the shallots, garlic and thyme and sweat for a good 15 minutes, taking care not to burn the shallots.
  2. Over a high heat, deglaze with the vinegar and reduce by ¾. Leave to cool to room temperature, season, add a drizzle of oil and adjust the acidity by adding vinegar if necessary.
  3. Mix the vinaigrette with the asparagus, dandelion, tomatoes, cheese and pecans. Sprinkle with chives.
Preparation
15 minutes
Cooking
15 minutes
Servings
1 salad
Category
Appetizers
Main dishes
Recipe by
Les Marchés publics de Montréal avec La Tablée des Chefs