Portobello And Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I got the idea for this salad off the back of a bag of arugula from Trader Joe's and gave it an upscale twist by forming the goat cheese into balls rather than just crumbling it on top. Simple and delicious! Ingredients:
1 bag of prewashed baby arugula |
4 portobello mushrooms, sliced into cubes |
2 shallots, peeled and sliced |
olive oil |
quality aged balsamic vinegar (yes, the more expensive one is worth it!) |
log of fresh goat cheese, room temperature |
toasted walnuts, finely crushed (i put them in a ziplock bag and smash with a marble rolling pin) |
Directions:
1. Pour bag of argula into a large bowl.
2. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Lightly press and roll the cheese balls in crushed walnuts to coat completely. Set aside.
3. Saute shallots in olive oil until softened. Add mushrooms and saute until cooked thru. Add a little more olive oil and balsamic vinegar to taste and warm for a minute.
4. Add warm mushroom mixture to bowl of arugula and toss. Divide salad amoung plates and place 3 goat cheese on each plate.
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