Truffle-infused oil adds a touch of elegance to this salad. The meaty trumpet mushrooms make it hearty enough for a light meal!
Arugula, Trumpets & Truffle Salad
Serves: 4 • Prep Time: 10 minutes • Cook Time: 15 minutes
Nutrition per Serving Cal: 97 • Fat: 6.8g • Carb: 6.5g • Protein: 4.7g • Fiber: 1.7g • Sugar: 2.4g
Ingredients
Mushrooms
- 12 oz. Trumpet mushrooms, halved crosswise
- 2 tsp olive oil
- Salt and pepper
Vinaigrette
- 4 Tbsp white balsamic vinegar
- 1/2 tsp garlic, minced
- 2 tsp olive oil
- 1 tsp truffle-infused oil
- Salt and Pepper
Salad
- 8 cups Arugula
- 2 Tbsp Parmesan, shaved
Method
- Preheat oven to 425 degrees. Cut mushrooms crosswise, see picture below.
- Toss mushrooms with olive oil and season generously with salt and pepper.
- Lay them flat on a baking sheet and roast for 15 minutes, flipping them over after 8 minutes. This ensures they are evenly roasted on both sides.
- While mushrooms are roasting, whisk together white balsamic vinegar and garlic. Slowly whisk in olive oil, then truffle-infused oil to emulsify. Season to taste with salt and pepper.
- In a large bowl, add arugula and set aside. After mushrooms are roasted, add vinaigrette to arugula and toss. Place equal portions of lettuce on each plate and top with equal amounts of mushrooms. Shave fresh Parmigiano-Reggiano over the top.
