Portobello and Arugula Salad
From luisascatering 15 years agoIngredients
- 1 bag of prewashed baby arugula shopping list
- 4 portobello mushrooms, sliced into cubes shopping list
- 2 shallots, peeled and sliced shopping list
- olive oil shopping list
- quality aged balsamic vinegar (yes, the more expensive one is worth it!) shopping list
- log of fresh goat cheese, room temperature shopping list
- toasted walnuts, finely crushed (I put them in a ziplock bag and smash with a marble rolling pin) shopping list
How to make it
- Pour bag of argula into a large bowl.
- Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Lightly press and roll the cheese balls in crushed walnuts to coat completely. Set aside.
- Saute shallots in olive oil until softened. Add mushrooms and saute until cooked thru. Add a little more olive oil and balsamic vinegar to taste and warm for a minute.
- Add warm mushroom mixture to bowl of arugula and toss. Divide salad amoung plates and place 3 goat cheese on each plate.
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