Shaved Mushroom Salad with Arugula & Walnuts
Toasting the walnuts brings out their rich, nutty flavor and adds more crunch to this healthy side.
Photography by Christopher Testani
Recipe by Alexa Weibel
Start to Finish: 20 minutes | Servings: 4 |
Ingredients
- 3 tbsp. EVOO
- 2 tbsp. finely chopped shallot
- 2 tsp. Champagne vinegar
- 2 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 10 oz. cremini mushrooms, thinly sliced
- 2 cups baby arugula
- 2 tbsp. chopped toasted walnuts
- Fresh dill sprigs and shaved Parmesan, for topping
Preparation
In medium bowl, whisk first 5 ingredients; season. Toss with mushrooms, then arugula; season. Divide among plates. Top with walnuts, dill, and Parmesan.
