Recipes
Appetizer
,
Lunch
Three Mushroom Salad With Beemster Mustard And Sherry-Honey Dressing
Characteristics
Salad, Fall
Ingredients (for 4 persons)
- 7 ounces Beemster Mustard, sliced in narrow strips
- 2 tablespoons olive oil
- 1 cup mixed mushrooms (button, oyster, shiitake), sliced
- 1 tablespoon fresh thyme, chopped
- freshly ground pepper
- 1 head of oak leaf lettuce
- 1 red onion, thinly sliced in rings
- For the dressing
- 3 tablespoons olive oil
- 2 tablespoons sherry
- 1 tablespoon honey
Materials
Preparation
Heat 2 tablespoons olive oil in a frying pan and sauté the mushrooms with the thyme and pepper. Divide the lettuce among four soup plates or a bowl.
Combine the ingredients for the dressing. Spoon the mushrooms over the lettuce. Add the onion, then cheese to the salads. Sprinkle with the dressing. Delicious with rustic whole wheat bread or ciabatta.
TIP: Instead of Beemster Mustard try Beemster Garlic. For variation, add white grapes or walnuts