Warm Oyster Mushroom and Cheddar with Honey-Mustard Vinaigrette

Name: Warm Oyster Mushroom and Cheddar with Honey-Mustard Vinaigrette
Total time: 36 min
Ingredients: 150 g mixed salad greens (arugula, spinach, or spring mix), torn into bite-sized pieces; 250 g fresh oyster mushrooms, cleaned and trimmed; 2 tablespoons corn flour (cornstarch), for dusting; 2 tablespoons clarified butter, for frying; 4 hard-boiled eggs, peeled and quartered; 120 g cherry tomatoes, halved; 30 g walnuts, toasted; 100 g aged cheddar cheese, coarsely grated; 1 tablespoon Dijon mustard; 1 tablespoon balsamic vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon honey; 3 tablespoons extra virgin olive oil; Salt; freshly ground black pepper

ioanacooks.com

Crispy oyster mushrooms, aged cheddar, and tangy honey-mustard vinaigrette add flair and flavor to a fresh, satisfying salad.

View full recipe on ioanacooks.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ioanacooks.com.

Share this recipe:

Cooking tools:

Grater
Chef's knife
Cutting board
Skillet
Saucepan
Stove
Mixing bowl
Whisk
Serving platter
Plate
Paper towel

Ingredients

150 g mixed salad greens (arugula, spinach, or spring mix), torn into bite-sized pieces
250 g fresh oyster mushrooms, cleaned and trimmed
2 tablespoons corn flour (cornstarch), for dusting
2 tablespoons clarified butter, for frying
4 hard-boiled eggs, peeled and quartered
120 g cherry tomatoes, halved
30 g walnuts, toasted
100 g aged cheddar cheese, coarsely grated
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
3 tablespoons extra virgin olive oil
Salt
freshly ground black pepper