Warm Mushroom And Goat Cheese Salad Recipe
Ingredients
| 6 cups Mesclun or mixed salad greens | ||
| Apple | 1 Large, quartered | |
| 1 log (5 oz [150 g]) goat cheese, cut into 8 slices | ||
| Olive oil | 2 Tablespoon | |
| Cremini mushrooms | 8 Ounce, sliced | |
| 4 oz assorted mushrooms, such as oyster, shiitake and porcini, thickly sliced | ||
| 1/2 cup chopped green onions | ||
| Honey | 1/4 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped | |
Directions
1. Divide salad greens among 4 plates. Cut apple quarters into 8 thin slices; arrange in a circle in middle of each plate. Place 2 slices goat cheese in center of each circle. (Can be done shortly before serving, covered and refrigerated.)
2. In a large nonstick skillet, heat oil over medium-high heat. Cook mushrooms, stirring, for 3 to 5 minutes or until tender. Add green onions, honey, vinegar, salt and pepper; cook, stirring, for 15 seconds or until hot. Remove from heat. Spoon warm mushroom mixture over salad greens. Sprinkle with walnuts.
2. In a large nonstick skillet, heat oil over medium-high heat. Cook mushrooms, stirring, for 3 to 5 minutes or until tender. Add green onions, honey, vinegar, salt and pepper; cook, stirring, for 15 seconds or until hot. Remove from heat. Spoon warm mushroom mixture over salad greens. Sprinkle with walnuts.
Chef
