Cooking Instructions

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

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 8

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
• To taste blackberries
• To taste raspberries
• To taste blueberries
• To taste salt and freshly ground pepper