Warm Mushroom Salad with Onions, Berries, and Goat Cheese
(courtesy of Lara Ritchie, culinary director, Nothing To It Culinary Center in Reno. Serves 6)
This salad is versatile: It can be served vegetarian, or you can add grilled salmon, shrimp, chicken, or your favorite protein for a complete meal.
1 white onion, sliced ¼-inch thick into rings
3 tablespoons grapeseed or canola oil
1¼ teaspoons salt
1½ teaspoons freshly ground pepper
1 tablespoon grated orange zest
⅓ cup fresh orange juice
⅓ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 pound Chanterelle, cremini, or enoki mushrooms, or a mixture, wiped clean and sliced
4 cups mixed baby greens
2 cups fresh raspberries or blackberries
3 ounces goat cheese, crumbled
Put goat cheese in freezer while you prepare salad.
Preheat broiler. Line broiler pan with aluminum foil. In medium bowl, toss onion rings with 1 tablespoon grapeseed oil, ¼ teaspoon salt, and ⅓ teaspoon pepper. Put onion rings on prepared broiler pan and broil 4 inches from heat source for 5 to 6 minutes, or until slightly charred and softened. Let cool; set aside.
Prepare vinaigrette: In small bowl, whisk together orange zest, orange juice, olive oil, vinegar, mustard, ½ teaspoon salt, and ¾ teaspoon pepper; set aside.
In large skillet, heat remaining 2 tablespoons grapeseed oil over medium-high heat. Add mushrooms and season with remaining salt and pepper. Cook 3 to 4 minutes, or until lightly browned. Remove from heat and drain.
In large bowl, toss greens, berries, warm mushrooms, and onions with vinaigrette. Remove goat cheese from freezer, and use fork to crumble cheese over salad.