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Mushroom Salad
by Eric Brennan
Excelsior

  
 

Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Eric Brennan of Excelsior shares his recipe for Mushroom Salad.

Mushroom Salad (6 Servings)
By Eric Brennan

 
Ingredients
  1 -

head of curly endive or frisee

  1 -

head of Belgian endive

  1 - head of radicchio
  6 slices Vermont goat cheese (approximately a half inch thick)
  1 pound wild mushrooms
  6 slices

baguette
  0.5 cup aged sherry vinegar
  0.25 cup extra virgin olive oil
  1 tablespoon Dijon mustard
  0.5 - lemon, juiced
  1 teaspoon shallots, minced
  1 teaspoon garlic, minced
  1 tablespoon parsley chopped
  1 tablespoon chives, chopped
  1 teaspoon rosemary leaves, chopped
  1 teaspoon thyme leaves, chopped
  2 tablespoons cooking olive oil
   
Preparation
  1

Clean greens and separate into large leaves. 

  2

Prepare vinaigrette in a mixing bowl by whisking the mustard, shallots, garlic, lemon juice and sherry vinegar together.
  3

Slowly whisk in extra virgin olive oil. 
  4 Stir in chopped herbs.
  5 Season with salt and fresh ground black pepper to taste.  
  6 Brush off mushrooms, trim stems if necessary and cut into fork size pieces.
  7

In a hot skillet, heat cooking oil until smoking.
  8

Add mushrooms and sauté for 1 to 2 minutes.
  9 Season with salt and fresh ground black pepper.
  10

Deglaze the skillet with 2 tablespoons of the prepared vinaigrette.
  11 To plate, toss greens with remaining vinaigrette and divide onto 6 plates.
  12 Add warm sautéed mushrooms onto dressed lettuce, top with fried baguette crouton and place goat cheese slice atop.