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Enchanted Forest Salad

   Vinaigrette Dressing:
    3 tablespoons shallots, chopped
    1/2 cup extra virgin olive oil
    1/4 cup balsamic vinegar
    salt, to taste
    pepper, to taste

  Combine all ingredients. Set aside.

    12 ounces fresh wild mushrooms, assorted, sliced (shiitakes,
      criminis, oysters)
    extra virgin olive oil, for sauteing
    3 tablespoons fresh herbs, assorted, chopped (tarragon, parsley,
      chives, thyme)
    2 1/4 ounces arugula and radicchio leaves, washed and dried
    3 tablespoons pine nuts, (pignolis) toasted
    3 tablespoons tomatoes, peeled, diced

  Place oil in pan, heat thoroughly. Add mushrooms; saute until
 cooked. Add vinaigrette to pan; toss. Add herbs to pan; toss.

  Place hot mushrooms in bowl with lettuces; toss. Add nuts and
 diced tomatoes. To serve, divide into 2 plates, layering mushrooms
 on top.