Frisee, Pancetta And Warm Wild Mushroom Salad With Black Truffle/Soy Vinaigrette
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
30 g
Lemon Juice (fresh)30 g
Soy Sauce (mild)30 g
Olive Oil1 large
Shallot4 tbsps
Chives (finely chopped)Directions:
1
In a bowl, combine all ingredients for vinaigrette and whisk together well
2
In a saute pan, heat olive oil until smoking
3
Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms
4
The mushrooms should be lightly browned
5
Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame
6
Place an equal amount of the frisee in the middle of each of the 4 plates
7
In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing
8
Add salt pepper to taste
9
Spoon an equal amount of the mixture over and around the pile of frisee on each plate
10
Serve while the mushrooms are still warm