Ingredients
For the mushrooms:
- 4-6 king trumpet mushrooms
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
For the salad:
- 4 cups leaf lettuce, chopped
- 1/2 head of radicchio, chopped
For the vinaigrette:
- large garlic clove, minced
- 1 shallot, finely diced
- 1 teaspoon Grainy Dijon mustard
- 2 tablespoons good quality red wine vinegar
- 1 teaspoon honey
- 6 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves, leaves picked
- 1 teaspoon fresh sage, leaves removed and finely chopped
- sea salt and freshly ground pepper, to taste
Instructions
- In a large skillet, heat the butter over medium-high heat. Add the mushrooms, salt and pepper and toss to coat. Sauté mushrooms until they are golden. Transfer to a plate to cool to room temperature.
- Combine vinaigrette ingredients in a small bowl and whisk together until well blended and smooth.
- In a large bowl, add the lettuce and radicchio and toss together with 3/4 of the dressing. Add the remaining dressing to the mushrooms and spoon over the top of the salad. Toss gently to mix in the mushrooms and serve.