Blueberry and Goat Cheese Salad with Mushrooms

Blueberry and Goat Cheese Salad with Mushrooms

Blueberry and Goat Cheese Salad with Mushrooms

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • side dish
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Ingredients
  • 2 1/2 tablespoons balsamic vinegar
  • 1 cup fresh blueberries
  • 1 tablespoon champagne vinegar (optional)
  • 4 oz (115 g) soft goat cheese, cut into rounds or crumbled
  • 4 cups mixed salad greens
  • 6 to 8 large white mushrooms, sliced
  • 1/3 cup olive oil
  • 1 teaspoon olive oil
  • sea salt to taste
  • 1/2 cup walnut pieces
Instructions

Toast the walnut pieces in a dry unoiled skillet over medium-low heat for 5 to 10 minutes until fragrant.

Remove and set aside.

Heat the teaspoon of olive oil in a large skillet over medium-high heat. When hot, add the mushrooms and stir until they just begin to release their juices and turn a golden brown.

Remove from the pan and set aside.

Whisk together the ingredients for the dressing and set aside.To assemble the salad, arrange the salad greens on serving salad plates. Top with a round or two of goat cheese or some crumbled cheese.

Sprinkle some blueberries and walnuts on top.

Place a few mushroom slices on the sides of the plate.

Sprinkle with dressing and serve.

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