Mâche, Pear, Parmesan, and Wild Mushroom Salad

[the_cooking_mom]

Наш сегодняшний ужин. Было очень вкусно и сытно. Замечательный салат!



Ingredients

Vinaigrette
1 ½ tablespoons prepared Dijon mustard (2/3T)
3 tablespoons sherry vinegar (2/3 T)
3 ounces extra-virgin olive oil (1 1/2 T)
Salt and pepper to taste
Salad
½ pound mushrooms, wild or domestic (lobster, portobello, chanterelle, etc.)
1 tablespoon olive oil
8 cups (2 containers) Epic Roots Mâche (1/2 containers – 2 cups)
2 ripe red USA Pears, halved, cored, cut lengthwise in thin slices (1/2 pear)
1 cup (2 ounces) shaved Parmesan cheese
1 shallot, peeled and thinly sliced ( 1/2 shallot)

Directions

For vinaigrette: In a small bowl, whisk mustard and vinegar until blended. Gradually add olive oil until smooth. Add salt and pepper to taste.

For salad: Sauté mushrooms in olive oil over medium-low heat until lightly browned. In a large bowl, combine mâche, pears, mushrooms, cheese, and shallots. Toss in vinaigrette, coat thoroughly. Add salt and pepper to taste.

yield: Serves 6 to 8