Mushroom Salad
with microgreens and frissee
with citrus vinaigrette, blue cheese

 

Mushroom SaladMushroom mixture:
2T olive oil
1T garlic, minced
1T shallots, minced
2# of mushrooms, (cremini, shiitake and button)
1T of fresh sage, chopped
1T of fresh thyme, chopped
Salt/pepper
1- 1 ½ cups of white wine

Frissee – 2 heads, stems removed, rough chop
Mache – 1 bunch, stems removed, rough chop

Citrus vinaigrette
1 lemon, squeezed
¼ cup of orange juice
¼ cup of apple cider vinegar
1T of yellow mustard
Pinch of sugar
1T of thyme, fresh, chopped
Salt/pepper
½ cup of olive oil

½# of Blue cheese crumbles
Cherry tomatoes - halved

In large sauté pan, heat olive oil. Add garlic, shallots and cook for 4-5 minutes. Add mushrooms. Add white wine in increments throughout the cooking process. Cook until all mushrooms are soft and dry. Add herbs and turn off heat. Salt and pepper to taste

Spoon out onto plates to cool. When cooled completely, put in fridge for several hours.

Vinaigrette: Squeeze lemon into small bowl. Add orange juice, apple cider vinegar, mustard, herbs and sugar. Mix together Whisk olive oil in slowly.

Take mushroom mixture and add 2T of the lemon vinaigrette. Mix together. Set aside.

Take circular mold and put in center on plate. Fill with ½ cup of the mushroom mixture. Pack down lightly. Remove ring mold.

In small bowl add a handful of both lettuces, equal parts. Put 2T of dressing, salt, pepper and toss together. Place on top of mushroom mixture. Serve.