Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage

Ingredients

• 2 tablespoons olive oil
• 2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
• 12 chanterelle mushrooms, cleaned with a soft brush
• 2 tablespoons minced garlic
• Salt and freshly ground pepper, to taste
• 4 cups mizuna greens, rinsed well and dried
• White Truffle Vinaigrette, recipe follows
• 1/4 cup sage leaves, cut into chiffonade
• 2 tablespoons chopped shallots
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3/4 cup extra virgin olive oil
• 1 tablespoon white truffle oil
• Salt, to taste
• Pepper, to taste

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag