"The bitterness of arugula, the tartness of balsamic, the earthiness of mushrooms, the sharp saltiness of pecorino, and the addition of sweetness from candied nuts turned out to be a wicked combination!"
Mushroom, Pecorino & Candied Nut Salad
5
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- Recipe Card
Prep time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 5 ounces arugula
- 8 ounces white or baby bella mushrooms, sliced
- 2/3 cup candied walnuts
- 1 small block pecorino romano cheese
- 1 large garlic clove, finely minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons good-quality balsamic vinegar
- Salt & pepper
- Grilled chicken, optional
Method
Step 1
In a large salad bowl, add arugula, sliced mushrooms and candied walnuts.
Step 2
For vinaigrette: In a smaller bowl, add garlic, balsamic, olive oil, salt and pepper to taste. Whisk together until well combined. Taste vinaigrette to make sure you like the vinegar-to-olive-oil ratio. Some balsamic vinegars are more “tart” than others. Pour dressing over arugula and toss until combined.
Step 3
To serve: Serve on salad plates. Use a veggie peeler to garnish each salad with pecorino shavings. Sprinkle with cracked black pepper.