Mustard Vinaigrette

  • (1) lemon, juiced
  • (3) oz extra virgin olive oil
  • (1½) tablespoon whole grain mustard
  • pinch of salt & pepper

Combine ingredients in a jar and shake well. Refrigerate until ready to use.

Mushroom Salad

  • (8) oz mixed greens
  • (1) lb mushroom medley, cleaned and roughly chopped
  • (1) lemon, juiced
  • (3) tbsp butter
  • (4) oz manchego cheese, grated — I used a vegetable peeler
  • (1) cup walnuts, chopped
  • (2) radishes, sliced
  • (4) oz mustard vinaigrette


  1. Place small pan over medium heat and add chopped walnuts
  2. Toast for 2-3 minutes, set aside
  3. Heat a sauté pan over medium-high heat and add butter
  4. When butter has melted, add mushrooms to pan and stir
  5. Saute mushrooms for about 3 minutes
  6. Add lemon juice into the pan and stir
  7. Saute mushrooms for another 6 or 7 minutes, until tender
  8. Remove and allow to cool
  9. While the mushrooms are cooling, dress the mixed greens with the vinaigrette and toss
  10. Add the radishes, walnuts and mushrooms to the salad and toss again
  11. Plate the salad and grate long slices of cheese over plate

Back to Post

Wild Mushroom Salad