This is a simple but fairly sophisticated tasting salad. The mushrooms hold up well to the smoke and provide a meaty note of complexity.
prep time15 Min
cook time5 Min
methodNo-Cook or Other
FOR THE VINAIGRETTE
1 1/2 Tbsp
1 1/2 Tbsp
olive oil, extra virgin
FOR THE SALAD
red onion, thinly sliced
sea salt and freshly ground black pepper
How To Make
To make the vinaigrette, in a small nonreactive bowl combine the shallots, mustard and honey and whisk to combine. Slowly add olive oil in steady stream, whisking constantly until emulsified.
To smoke the mushrooms, prepare smoker. Trim mushroom stems and lightly wipe caps clean. Smoke mushrooms until tender, 10-12 minutes.
In a large nonreactive bowl, combine greens, mushrooms and red onion. Season to taste with salt and pepper.
In a small nonreactive saucepan over medium-low heat, warm dressing being careful not to let it boil.
When dressing is warm to touch, pour it over greens and toss.
Divide between 4 warmed salad plates and shave cheese on top using vegetable peeler.
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