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Mushroom and arugula salad with goat cheese, toasted walnuts, and celery - tossed in shallot mustard and truffle oil vinaigrette, this salad is bursting with earthy, fall flavors. | www.viktoriastable.com

Mushroom and arugula salad {goat cheese + toasted walnuts}

Mushroom and arugula salad with goat cheese, toasted walnuts, and celery - tossed in shallot mustard and truffle oil vinaigrette, this salad is bursting with earthy, fall flavors.
Course Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 377 kcal
Author Viktoria

Ingredients

For the salad:

  • 1 lbs arugula
  • 1/2 lbs brown mushrooms
  • 2 Tbs olive oil
  • 1 cup chopped celery
  • 1 cup toasted, salted walnuts
  • 1 cup crumbled goat cheese

For the shallot dressing:

  • 1/2 shallot, grated finely on a microplane
  • 1/2 tsp whole grain, or brown mustard
  • 3 Tbs balsamic vinegar
  • 2 Tbs olive oil
  • 1 Tbs truffle oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. Spread the walnuts on a baking tray, sprinkle with 1-2 Tbs water, and salt, and roast at 300°F for 10 minutes. Remove and let cool.

  2. In a wide pan, heat 2 Tbs olive oil, and add the sliced mushrooms, plus salt and black pepper to taste. Saute until mushrooms are browned and cooked through (10-15 minutes). Set aside to cool.
  3. Make the dressing by grating half a shallot finely (I used a microplane), then mix it with the mustard, black pepper, salt, the balsamic vinegar, and finally slowly add both the olive and truffle oils, while whisking.
  4. Assemble the salad by tossing the arugula lightly with the dressing. Add the mushrooms, and celery, and toss gently one more time. Add the goat cheese and nuts on top, and drizzle a bit of truffle oil, and freshly ground black pepper.