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A delicious dressing makes this salad oh so tempting.

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

Recipe by Fédération des producteurs de lait du Québec


  • Frying pan
  • Measuring cup and spoons
  • Salad plates
  • Wooden spoon


  • 1 cup (250 mL) 15% cooking cream
  • 2 Tbsp (30 mL) butter
  • 1 shallot, minced
  • 2-1/2 oz (100 g) 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


  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.

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