Wild Mushroom And Mizuna Salad With White Truffle Vinaigrette And Sage
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
54
Sourness
52
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Garlic (minced)2 tbsps
Shallot (chopped)1 cup
Balsamic Vinegar1 tsp
Dijon Mustard3 cup
Virgin Olive Oil (extra)Directions:
1
Heat oil in large pan over high heat until almost smoking
2
Add mushrooms and cook until golden brown
3
Add garlic and cook 1 minute
4
Divide mizuna and mushrooms among 4 plates
5
Drizzle with the White Truffle Vinaigrette and sprinkle with sage
6
Place shallots, vinegar and mustard in a blender and blend until smooth
7
With the motor running add olive oil and blend until emulsified
8
Add truffle oil, salt and pepper and blend for 2 seconds more