Warm Mushroom and Goat Cheese Salad | Loulou

Name: Warm Mushroom and Goat Cheese Salad | Loulou
Total time: 15 min
Ingredients: A variety of mushrooms of your choice, chopped into bite sized pieces, approximately 4 mushrooms per serving, depending on size. We used Baby Oyster, Cremini, and Shiitake. Portabellos are also nice.; Mixed greens and Arugula leaves tossed together, about 3 cups combined; Minced garlic, 2 small cloves …. It gets cooked in the dressing which mellows it out a lot, but if you don't care for garlic, omit or reduce it.; Goat Cheese (aka Chevre).; Olive oil, 1/3 to 1/2 cup (about 2 tablespoons per serving); Balsamic Vinegar, approximately 1/4 cup (about 1 tablespoon per serving); Sea salt, 1/8 teaspoon or to taste; Dijon Mustard, 1/2 teaspoon (depending on saltiness of mustard. Some Dijon is quite salty so taste before adding); Chopped fresh rosemary, about 1 tablespoon; 1/4 cup toasted pine nuts

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Warm Mushroom & Goat Cheese Salad | Mixed greens, sautéed mushrooms, tangy dressing | Perfect for dinner parties or casual meals.

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Ingredients

A variety of mushrooms of your choice, chopped into bite sized pieces, approximately 4 mushrooms per serving, depending on size. We used Baby Oyster, Cremini, and Shiitake. Portabellos are also nice.
Mixed greens and Arugula leaves tossed together, about 3 cups combined
Minced garlic, 2 small cloves …. It gets cooked in the dressing which mellows it out a lot, but if you don't care for garlic, omit or reduce it.
Goat Cheese (aka Chevre).
Olive oil, 1/3 to 1/2 cup (about 2 tablespoons per serving)
Balsamic Vinegar, approximately 1/4 cup (about 1 tablespoon per serving)
Sea salt, 1/8 teaspoon or to taste
Dijon Mustard, 1/2 teaspoon (depending on saltiness of mustard. Some Dijon is quite salty so taste before adding)
Chopped fresh rosemary, about 1 tablespoon
1/4 cup toasted pine nuts