Mushroom, Goat Cheese & Arugula Salad
After a busy day on the set or at the office, I love to whip up a delicious salad with many crunchy veggies, nuts, and a selection of greens—among other tasty ingredients. This recipe was born from what I had in my fridge. It’s so tasty, satisfying, simply delicious, and easy to make!
Mushroom, Goat Cheese & Arugula Salad
Ingredients
- 2 c. mushrooms
- 1 bag arugula
- 2 T Vegan butter (or other)
- 1/4 c. water
- 1/4 c. Chardonnay
- 1/2 c. golden raisins
- 1/2 c. lightly salted and shelled pistachios
- 1/4 c. candied pecans
- 1/4 tsp. garlic salt
- 1/4 tsp. lemon pepper
- 3 T. freshly squeezed lemon juice
- 1 T. extra virgin olive oil
- 1 T. Vegan goat cheese (or a dairy-based goat cheese to preference (suggested 1-1.5 T. per serving)
Instructions
- Slice Mushrooms.
- Melt butter in a skillet on the stovetop over medium heat.
- Add in mushrooms, water, and wine, and saute until soft (but not mushy).
- Plate a bed of arugula (on a large plate for multiple servings or one dish per person.
- Top arugula with mushrooms.
- Sprinkle raisins, pistachios, and pecans over the salad.
- Sprinkle salt and lemon pepper over the salad.
- Squeeze lemon juice over the salad plate.
- Drizzle olive oil over the salad.
- Place a dollop of goat cheese in the center of the salad.
- Serve as a meal, a side dish, or with your favorite protein.
