Roasted Mushroom Salad

1. 1

   Preheat oven to 400 F. Whisk together vinegar, 2 tbs oil, honey, shallots, parsley and salt and pepper to taste, in small bowl; set aside.

2. 2

   Place asparagus, mushrooms (except enokis)and tomatoes on baking sheet coated with non-stick cooking spray. Drizzle with remaining 1 tbs oil and season with salt and pepper to taste. Toss to coat. Roast 10 minutes or until vegetables are tender.

3. 3

   Place roasted vegetables in bowl; add enoki mushrooms to roasted mixture and toss just to heat enokis slightly. Serve over watercress and drizzle with red wine vinegar mixture.

No additional tips available.