Grilled Mushroom, Arugula & Goat Cheese Salad
From the Market:
Portobello or Shiitake Mushrooms
In your pantry:
1 lb large shiitake or portabella mushrooms, or a mix
4 T olive oil, plus more for drizzling
4 cups baby arugula, washed and dried
¼ cup hazelnuts or walnuts, toasted and roughly chopped
2 oz aged goat cheese, crumbled
Wipe the mushrooms clean and trim off the stems. Drizzle mushrooms with the olive oil, and toss gently in a bowl. Sprinkle with kosher salt.
Grill mushrooms on a gas or charcoal grill, 3 to 5 minutes each side. Cut the grilled mushrooms into 1 inch slices
Divide the arugula among 4 plates and top with mushrooms. Garnish with nuts and cheese and a generous drizzle of olve oil.
adapted by Priscilla Sorensen from Food and Wine