5P Spring Salad
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Description
Porcini, Peas, Parmesan, Pine Nuts & Parsley
Ingredients
At a glance
Mushroom
Course
Serves
4
- 1 lb. Boletus rex-veris buttons
- 6 T. extra-virgin olive oil
- 2 T. white balsamic vinegar
- 3 T. minced flat-leaf parsley
- 1/2 t. Dijon mustard
- 1/2 t. garlic, minced fine
- salt and pepper to taste
- 10 cups arugula or spring mix, loosely packed, about 8 ounces
- 1 lb. fresh snap peas, blanched, shocked & dried
- 1 oz. Parmigiano-Reggiano, shaved thin
- 3 T. pine nuts, toasted
Methods/steps
- Whisk together 4 T. oil, vinegar, parsley, mustard, garlic, salt and pepper.
- Slice spring king buttons 1/4" thick vertically. Sprinkle lightly with salt & pepper. Saute in remaining oil over medium-high heat for 3-4 minutes per side or until lightly browned, leaving plenty of room.
- Add the arugula to a large salad bowl. Add the vinaigrette and toss to coat.
- Top with peas, spring king slices, Parmesan and pine nuts.
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