1/4 cup plus 2 tablespoons olive oil
3 basil fresh leaves
5 medium asparagus spears, bottom inch of stem trimmed
6 shiitake mushrooms, stemmed and sliced
6 grape tomatoes, halved
1/2 teaspoon paprika
1 teaspoon fennel seeds
1 tablespoon dried fenugreek leaves
1/4 cup crumbled goat cheese
3 cups roughly chopped red leaf lettuce
2 tablespoons olive oil
1/2 lemon, juiced
1/4 teaspoon of paprika
Kosher salt and fresh ground black pepper
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