Chef Justin Aprahamian, Sanford Restaurant

Chef Justin Aprahamian, Sanford Restaurant

Grilled Radish, Spring Onion and Mushroom Salad with Wisconsin Asiago

Serves 2 – 4 people

1 small bunch Spring Onions, or scallions

4 oz Radish, cut in quarters

4 oz Cremini Mushrooms, quartered

¾ tsp finely chopped Garlic

1 ½ T Lemon Juice

4 ½ T Olive Oil

1 small bunch of watercress

2 oz Asiago Cheese, shaved thinly

Extra Virgin Olive Oil, to dress

Salt and pepper to taste

Combine garlic, lemon juice, olive oil, a pinch of salt and pepper. Divide this mixture between radishes, onions, and mushrooms, using a little bit more for the mushrooms. Allow to marinate at least a few minutes, up to an hour.

Season vegetables to taste with salt and pepper and grill over medium high heat about 2-3 minutes per side, they should be just tender. Remove from grill and toss with watercress, adding a few of extra virgin olive oil to dress. Divide between plates and top with shaved Asiago. Top with a few more drops extra virgin olive oil