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Warm Mushroom Salad

Warm Mushroom Salad - Living with Ivey

Ingredients

cups sliced shitake mushrooms
tablespoons olive oil
teaspoon garlic seasoning
teaspoon black pepper
tablespoon white balsamic vinegar
head of Bibb lettuce
cups arugula
fennel bulb, thinly sliced using a mandolin
radish, thinly sliced using a mandolin
cup parsley
tablespoons dill
tablespoon chopped chives
tablespoon mint leaves
cup white balsamic vinegar
tablespoon dijon mustard
teaspoon honey
cup olive oil, added in gradually to emulsify
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