Preheat oven to 400º, toss the asparagus with a tablespoon of olive oil and kosher salt. Spread the asparagus out on a baking sheet and roast for 10 minutes or until tender. Remove from oven to cool. 2. In a large sauté pan add two tablespoons of extra virgin olive oil. Once the oil is glistening add the shallots with a pinch of salt. Saute for 2 minutes, and add the wild mushrooms. Slowly sauté the mushrooms and shallots. Do not stir constantly or the mushrooms will steam. This may take up to 20 minutes to really bring out the flavors.

To prepare dressing: 3. Add the vinegar garlic, honey, parsley salt and pepper to a blender or food processor. Turn it on and drizzle in the oil. Toss with the chopped walnuts. Alternatively whisk the oil into the vinegar mixture with a wire whisk. 4. To plate the salad – arrange salad greens on the platter, top with sauted mushrooms and shallots, roasted asparagus, cherry tomatoes. Drizzle the dressing over the top and serve