Chef-No-Tell

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Grilled Mushroom Salad with Pecan Vinaigrette

Prep: 60 min | Cook: 10 min | Servings: 6

Recipe courtesy John Ash 

Ingredients

  • 0.5 cup Olive oil
  • 2 tbsp Balsamic vinegar
  • 2 tsp Shallot , finely minced
  • 1 tsp Thyme , fresh, finely chopped
  • Salt
  • Black pepper
  • 1.5 lb Mushroom , chanterelle, oyster and/or shiitake
  • 2 qt Savory Greens , lightly packed, such as a combination of frisee, arugula, and cress
  • 3 Pear , small, ripe; peeled, cored and sliced
  • 0.5 cup Pecan nut , lightly toasted
  • Specialty Sprouts , such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish
  • Pecan Vinaigrette

Directions

Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly. 

Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.