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2 People

INGREDIENTS

    Warm Mushrooms

  • 2 cups sliced shitake mushrooms
  • 2 tablespoons olive oil
  • 0.12 teaspoon garlic seasoning
  • 0.12 teaspoon black pepper
  • 1 tablespoon white balsamic vinegar

    • Salad

  • 1 head of Bibb lettuce
  • 2 cups arugula
  • ½ fennel bulb, thinly sliced using a mandolin
  • 1 radish, thinly sliced using a mandolin
  • ¼ cup parsley
  • 2 tablespoons dill
  • 1 tablespoon chopped chives
  • 1 tablespoon mint leaves

    • Truffle Vinaigrette

  • 0.25 cup white balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 0.5 cup olive oil, added in gradually to emulsify
  • 3 tablespoons white truffle oil, added in last and gradually to emulsify

INSTRUCTIONS

Warm Mushrooms

  • In a cast iron pan over medium-high heat, add 1 tablespoon olive oil and mushrooms and cook for 4 minutes
  • Add in remaining tablespoon of olive oil, cracked pepper and garlic seasoning and cook for additional 3 minutes
  • Finish with vinegar and set aside in a bowl

Salad

  • Arrange bed of salad and dress with truffle vinaigrette
  • Garnish with chives and herbs
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