Wild Mushroom Salad with Corn Mustard Dressing

0.0 – 0 reviews • Salad Recipes

Ingredients

6 tablespoons seasoned rice vinegar
4 tablespoons fresh squeezed lemon juice
2 tablespoons finely chopped shallot
4 tablespoons fragrant honey
4 tablespoons olive oil
2 teaspoons poached garlic
2 tablespoons finely chopped shallots
1/4 cup double strength, unsalted chicken or vegetable broth
1 tablespoon Dijon mustard (or to taste)
1/2 cup Spectrum Naturals unrefined corn oil (found in health food stores)
1 teaspoon fresh lemon juice
Sea salt and freshly ground pepper, to taste
3 tablespoons clarified butter or olive oil
1 1/2 pounds wild mushrooms such as oyster, chanterelle, alba or best available
Sea salt and freshly ground pepper, to taste
8 cups loosely packed mixed young savory greens such as arugula, cress, mizun and, tat soi
Honey Lemon Vinaigrette
Corn Mustard Dressing
Fresh dill sprigs
Fried capers
Shaved Parmesan or dry Jack cheese

For honey lemon vinaigrette, Whisk all ingredients together. Store covered and refrigerated. For the garlic in the corn mustard dressing, place unpeeled garlic cloves in a small sauce pan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husks from garlic. For the corn mustard dressing, add garlic, shallots and stock to a blender and blend until smooth. Add mustard and slowly pour oil in with motor running until dressing is smooth and thickened. Stir in lemon juice and season with salt and pepper. Store covered in refrigerator until ready to use. For the mushrooms, heat the clarified butter in a large saute pan and saute the mushrooms until barely tender and still holding their shape. Season with salt and freshly ground pepper, set aside and keep warm. For assembly of the salad, lightly toss the greens with some of the honey lemon vinaigrette and arrange attractively on plates with the mushrooms. Spoon the corn mustard dressing around and garnish with the dill sprigs, fried capers and cheese. Serve immediately.