Warm Roasted Vegetable Salad - cooking recipe

Ingredients

2 cups asparagus, cut into 2 inch pieces
2 cups button mushrooms
12 cherry tomatoes
2 tablespoons olive oil
salt
pepper
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons shallots, minced
1 -2 tablespoon horseradish
1 tablespoon parsley, minced
1 tablespoon honey
salt
pepper
4 cups mesclun

Preparation

Preheat oven to 400 degrees.
Prepare vegetables and spread on a baking sheet.
Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
Roast 10 minutes.
Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
Spoon over mesclun mix just before serving.