Mushroom Arugula Salad

Author: Fire Food and Drink

Ingredients

Salad

4 cups arugula

8 oz white mushrooms, thinly sliced

1/4 shaved parmesan

1/4 cup toasted hazelnuts, diced

leek vinaigrette

salt and pepper to taste

Dressing

1 leek

5 tablespoons olive oil, divided

2 tablespoons lemon juice

1 tablespoon fresh lemon thyme leaves ( or regular thyme)

¼ teaspoon kosher salt

¼ teaspoon pepper

Instructions

Prepare dressing first while toasting hazelnuts in oven at 350 degrees for about 10 minutes or until lightly golden.

Finely slice mushrooms using mandolin or chef knife and dice hazelnuts once cool. Combine all ingredients in a bowl, slowly adding desired amount of dressing while tossing.

Serve in bowls and top with more shaved parmesan.