Baby arugula salad with truffle oil (France)



For the sauce;
  • 1 tablespoon finely chopped shallots
  • 1.5 tablespoons old sherry vinegar
  • 1/2 teaspoon maple syrup or honey
  • 1/8 teaspoon sea salt Freshly ground black pepper
  • 4 tablespoons of extra virgin olive oil
For the salad;
  • 2 spoonful butter
  • 20 medium shiitake mushrooms, stems trimmed from bottom of cap and left whole
  • sea ​​salt
  • Freshly ground black pepper
  • 0,30 lbs baby arugula
  • 1 firm pear, unpeeled, cut lengthwise into 0,077 sq-inch slices each
  • Parmesan
  • 4 teaspoons of white truffle oil

Put all the ingredients for the salad dressing in a small bowl and whisk until well mixed and set aside.
Heat a large, heavy-bottomed non-stick skillet over high heat.
Add butter.
After the butter melts, add the mushrooms in a single layer with the lids on top and cook for 2-3 minutes, pressing with a fork until the mushrooms turn brown.
Turn the mushrooms over and sauté for another 2 minutes until golden brown.
Season with salt and pepper and transfer to a plate.
Heat the olive oil in a cast iron pan and cook the pears side-by-side.
In a large bowl, gently mix together arugula and two-thirds of the vinaigrette.
Put the salad in the middle of the plate.
Arrange several pear slices, one after the other, on top of each salad.
Drizzle the remainder of the vinegar over it.
Place 5 mushrooms on top of the pears, one after the other and slightly overlapping.
Sprinkle with Parmesan.
Add truffle oil, freshly ground black pepper and serve while the mushrooms are still hot.

ENJOY YOUR MEAL


 

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