Recipe by: Fédération des producteurs de lait du Québec

A delicious dressing makes this salad oh so tempting. 

Yield: 8 servings
Prep time: 10 minutes
Cook time: 15 minutes

---

Equipment

frying pan

measuring cup

salad plates

tablespoon

wooden spoon

Ingredients

250 mL (1 cup) 15% cooking cream

30 mL (2 Tbsp.) butter

1 shallot, minced

100 g (2 1/2 ounces) Ermite blue cheese, crumbled

2 lemons, juice only

1 bag mesclun mix

1 bunch asparagus, blanched

blackberries, to taste

raspberries, to taste

blueberries, to taste

salt and freshly ground pepper, to taste

Instructions

1. In a large frying pan, melt butter over medium heat and add shallot.
2. Cook until soft and add cream.
3. Reduce by half then remove from heat.
4. Add cheese and stir until melted.
5. Add lemon juice.
6. Salt and pepper to taste.
7. Arrange mesclun on salad plates; top with asparagus and berries.
8. Drizzle dressing over salad. Serve hot or cold.