Mesclun Salad with Warm Mushroom Vinaigrette

Mesclun Salad with Warm Mushroom Vinaigrette

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1 tsp butter
3 tbsp evoo, separated
1 large garlic clove (or 2 medium), minced
1 tbsp shallot, finely minced
1 cup cremini mushrooms, cleaned, stems removed, and quartered (or cut smaller if the mushrooms are large)
1/2 tsp fresh rosemary
1 tbsp sherry vinegar
3 cups mesclun greens
thinly shaved Parmigiano-Reggiano, for garnish
homemade croutons (optional - I didn't make any, but I highly recommend tossing some in)


Heat a saute pan over medium heat.  Add butter.  Once the butter melts, add 2 tbsp evoo.  Once the butter and the evoo have combined, add garlic and shallot.  Saute until fragrant, about 1 minute.  Add mushrooms.  Saute mushrooms until they have reduced in size and turned a nice golden brown, about 5-6 minutes.  Add rosemary and season with s&p.  Sautee until the rosemary is fragrant, about 1 minute.  Add sherry vinegar and remaining tbsp evoo.  Season to taste with s&p as necessary.  If the dressing is too acidic, drizzle in a little more evoo.

Pour warm dressing over the mescun greens in a serving bowl.  Top with shaved Parmigiano-Reggiano and homemade croutons (if you have them).  Serve.