ROASTED MUSHROOM, BABY KALE AND ARUGULA SALAD WITH TRUFFLE OIL DRIZZLE

RECIPES

ROASTED MUSHROOM BABY KALE AND ARUGULA SALAD WITH TRUFFLE OIL DRIZZLE

serves 4

INGREDIENTS

for the roasted mushrooms

12 mushrooms, sliced or quartered and bbq/sauté

2 tbsp butter

2 tsp fresh minced garlic

for the salad

6 cups baby kale and arugula mixed greens

2 tbsp parmesan cheese

1 tsp Olivia’s 18 year reserve balsamic vinegar

1 tsp white Olivia’s truffle oil

DIRECTIONS

For the mushrooms

BBQ — If you are barbecuing the mushrooms wrap them in tinfoil with butter and minced garlic. Cook at 450ºF for 15 minutes.

SAUTE — If you sauté them. Melt the butter in a medium sized sauté pan, add the garlic, quickly followed by mushrooms. On medium-high heat saute the mushrooms until browned.

For the salad

Add the baby kale and arugula to a medium-large salad bowl. Add the mushrooms, toss, top with balsamic vinegar and truffle oil, toss until evenly coated. Top with parmesan cheese and serve.

We used this salad as a side for homemade BBQ burgers and it was perfect, it would also pair nicely with steak or pizza.

Bon Apetit.

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