Mushroom Salad

By: Chef Eric Brennan

Details

Servings: 6

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
  • 1/2 cup aged sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 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

Directions

  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.

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