Grilled Mushroom Salad

½ pound freshCrimini mushrooms, halved
½ pound freshShitake mushrooms, stems removed and quartered
1 poundBaby Portabella mushrooms, stems discarded, sliced
½ poundArugula
6 ouncesMesclun salad mix
½ cupGorgonzola cheese, crumbled
¼ cupWalnuts, toasted and chopped
1Day-old baguette, cut into 1/2" slices
1 teaspoonDried oregano
To tasteSparrow Lane Garlic Extra Virgin Olive Oil
½ cupSparrow Lane Walnut Champagne Vinegar
1 teaspoonSugar
1 teaspoonSalt
¾ teaspoonBlack pepper
⅓ cupFinely chopped shallots
¾ cupSparrow Lane Garlic Extra Virgin Olive Oil


Slice baguette into � inch slices. Arrange flat on a baking pan and sprinkle with dried oregano. Drizzle with Sparrow Lane Garlic Extra Virgin Olive Oil. Broil until bread is slightly golden. Remove and cool.

Whisk together vinegar, sugar, salt, pepper and shallots in a mixing bowl. Slowly add oil in a steady stream, whisking constantly. Reserve � of vinaigrette in another bowl and add mushrooms to remaining vinaigrette. Gently toss to coat and marinate 15 minutes.

Heat a lightly oiled grill pan over moderate high heat. With a slotted spoon transfer mushrooms onto grill pan turning frequently. Grill until mushrooms are a light golden brown. Set aside.

In a large mixing bowl add arugula, mesclun salad mix and walnuts. Drizzle on salad dressing and lightly toss.

Place on individual salad plates topped with grilled mushrooms and gorgonzola cheese. Place two slices of croutons alongside the greens and serve.

Serves 8.

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