Arugula Salad With Grilled Mushrooms & Goat Cheese

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup dry vermouth
• 1/2 cup extra virgin olive oil
• salt
• fresh ground black pepper
• 2 -3 pinches crushed red pepper flakes
• 1 lb mixed mushrooms (oyster, shiitake, portobello and cremin)
• 1 tablespoon wine vinegar
• 1 tablespoon very finely chopped shallot
• 4 ounces baby arugula
• 1/4 cup coarsely chopped walnuts or 1/4 cup coarsely chopped cashews or 1/4 cup coarsely chopped macadamia nuts
• 1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)

Recipe

• 1 in a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
• 2 trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
• 3 discard the shiitake stems and leave the caps whole.
• 4 stem the portobellos.
• 5 wipe off the cremini.
• 6 add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
• 7 light a grill or preheat a broiler.
• 8 drain the mushrooms; reserve 1 tablespoon of the marinade.
• 9 grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
• 10 thickly slice the grilled mushrooms.
• 11 add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
• 12 add the arugula and walnuts, season with salt and pepper and toss to coat.
• 13 if you want more of a kick, add some more of the crushed red pepper flakes!
• 14 transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
• 15 enjoy!