Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices |
12 chanterelle mushrooms, cleaned with a soft brush |
2 tablespoons minced garlic |
salt and freshly ground pepper, to taste |
4 cups mizuna greens, rinsed well and dried |
white truffle vinaigrette, recipe follows |
1/4 cup sage leaves, cut into chiffonade |
2 tablespoons chopped shallots |
1/4 cup balsamic vinegar |
1 teaspoon dijon mustard |
3/4 cup extra virgin olive oil |
1 tablespoon white truffle oil |
salt, to taste |
pepper, to taste |
Directions:
1. Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage. Yield: 4 servings
2. WHITE TRUFFLE VINAIGRETTE
3. Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.
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