Asparagus and Roasted Mushroom Salad

Serves 1

Jane

ingredients

For the vinaigrette
1/2 cup extra-virgin olive oil
Juice of 1 to 2 medium lemons (about 1/4 cup)
2 ounces finely grated Parmigiano-Reggiano cheese
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For the salad
1 tablespoon olive oil, plus more for drizzling
4 ounces porcini or cremini mushrooms (or a combination), stemmed and cut into thick slices
Juice of 1/2 a medium lemon (about 2 tablespoons)
Sea salt
Freshly ground black pepper
6 thin asparagus spears, tough ends trimmed
2 ounces mache (about 4 cups; may substitute baby spinach or arugula)
2 ounces goat cheese