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 Time30minutes
Total Time30minutes
Servings4
Calories377kcal
AuthorViktoria
Ingredients
For the salad:
1lbsarugula
1/2lbsbrown mushrooms
2Tbsolive oil
1cupchopped celery
1cuptoasted, salted walnuts
1cupcrumbled goat cheese
For the shallot dressing:
1/2shallot,grated finely on a microplane
1/2tspwhole grain, or brown mustard
3Tbsbalsamic vinegar
2Tbsolive oil
1Tbstruffle oil
1/2tspblack pepper
1/2tspsalt
Instructions
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.
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.
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.
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.