Mushroom asparagus salad; or, would you like a little salad with your cheese?

his concoction was born of that inevitable "What's in the fridge?" moment meeting the "I'm craving X" moment. This lucky day, those two statements lined up nicely. "X" = asparagus and goat cheese, and I had some arugula and languishing mushrooms... voila! Salad happiness. (As I looked at the picture above, however, it did occur to me that this salad--like so many I come up with, is really a vehicle for the cheese. I won't deny it.)

Sauteed mushroom and asparagus salad with chevre
Serves one
1 cup sliced button mushrooms
1.5 cups asparagus, cut into 1/2 inch pieces

Saute the mushrooms and asparagus over medium-to-high heat until cooked through and even slightly seared.

Toss with:
2 cups washed and stemmed arugula
3 baguette slices, toasted and quartered (remember, my quick diy crouton method? It works!)

Drizzle with balsamic vinaigrette. Crumble a quarter-cup (or more, I won't judge) of chevre over the top of the salad, season with salt and pepper to taste, and...
Enjoy!

And, because this recipe is so short, some added entertaiment seems warranted. You MUST wait for the last word of the song. Please. Do it for me.