I love salad. We know this.

I also love simple salads that let the ingredients speak for themselves without a heavy dressing or a ton of ingredients.

This pan roasted mushroom salad is the epitome of that. The mushrooms are warm, the arugula is crisp, and the burrata is truffled.

It’s sure to be your favorite starter or side salad. Easy to make, but fancy enough that it will impress your guests.

Ingredients:

5 oz shiitake mushrooms, sliced

5 oz crimini mushrooms, sliced

5 oz oyster mushrooms, sliced

3 Tbsp evoo

1/2 tsp salt

5 stalks of thyme, leaves removed

5 oz arugula

8 oz truffle burrata, separated into 4 or 6 servings depending on how you are serving it

late harvest riesling vinegar

evoo

finishing salt

Directions:

Heat a medium sized cast iron skillet to medium high heat. Add evoo.

When shimmering, add in sliced mushrooms, and thyme leaves. Turn heat to medium, and sauté until mushrooms have softened. Remove from heat.

Plate portions of arugula, then burrata, then top with mushrooms. Drizzle with evoo and vinegar. Top with finishing salt.