Arugula, Mushroom and Walnut Salad |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Food & Wine. Ingredients:
1 cup walnut pieces (4 ounces) |
1/4 cup extra virgin olive oil |
3 tablespoons full-bodied red wine |
3/4 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
16 cups packed arugula leaves (3/4 pound) |
1/2 lb cremini mushroom, stems trimmed, thinly sliced |
Directions:
1. Preheat the oven to 400°. In a pie plate, toast the walnuts for about 6 minutes, or until golden brown. Let cool.
2. In a bowl, whisk the olive oil with the wine.
3. Season with the salt and pepper. In a large bowl, combine the arugula, mushrooms and walnuts.
4. Add the dressing and toss to coat. Serve on salad plates.
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