Arugula and Mushroom Salad Recipe | Valerie Bertinelli | Food Network

Arugula and Mushroom Salad Recipe | Valerie Bertinelli | Food Network

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Ingredients

  • 1 tablespoon Dijon mustard
  • 2 tablespoons Champagne vinegar
  • 1 small shallot, minced
  • 1 tablespoon finely chopped chives
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 cups baby arugula
  • 2 Belgian endives, thinly sliced
  • 8 ounces white button mushrooms, sliced

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