Mushroom salad with fennel and goat cheese
22
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
3 tbsp butter, divided
1 demi-baguette, cubed (3 cups)
4 227-g pgks sliced cremini mushrooms
1 garlic clove, minced
1 tbsp finely chopped sage
1/4 tsp salt, divded
3 tbsp canola oil
2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp Dijon mustard
1/2 fennel bulb
1/2 113-g pkg goat cheese, crumbled
142-g pkg arugula
1/3 cup finely chopped walnuts
Instructions
MELT 1 tbsp butter in a large frying pan over medium-high. Add bread cubes. Toast, stirring often for 3 to 4 min. Transfer to a plate.
RETURN pan to heat over medium-high. Add mushrooms. Cook, stirring often, until mushrooms are golden brown, about 12 min. Add remaining 2 tbsp butter, garlic, sage and 1/8 tsp salt. Reserve 1 1/2 cups mushrooms for polenta with mushrooms and fried egg.
WHISK oil with lemon zest, juice, Dijon and 1/8 tsp salt in a large bowl. Core and thinly slice fennel. Reserve fronds. Toss fennel, arugula and croutons with dressing. Divide salad among 4 plates. Top with mushrooms, goat cheese and walnuts.
Nutrition (per serving)
Calories 444, Protein 14g, Carbohydrates 36g, Fat 30g, Fibre 7g, Sodium 548mg.
