Spring Salad with Warm Mushrooms and Feta
Here’s a spunky yet graceful mix of greens, fresh herbs, piquant cheese and garlicky mushrooms. Use a light hand with the vinaigrette, however, or it can go soggy and lose its poise.
Ingredients
Dressing:
1 Tbsp. vinegar (use your favorite)
1/2 tsp. Dijon mustard
3-4 Tbsp. olive oil
Salt and pepper
Mushrooms:
2-3 Tbsp. olive oil
1 lb. fresh mushrooms (crimini, morels, oyster, etc.), sliced
1/4 cup chopped spring garlic shoots or ramps
1/4 cup dry white wine
1 to 1 1/2 cups loosely packed spring herbs (parsley, chives, sorrel, cilantro, etc.), chopped
Salt and pepper
Salad:
6 cups mesclun (assorted young salad leaves)
1/3 cup crumbled sheep’s milk feta
Directions
Dressing: Combine vinegar, mustard and some salt and pepper. Whisk in oil a little at a time. Add additional salt and pepper to taste
Mushrooms: Heat oil in one large or two medium skillets over medium flame. Add garlic shoots or ramps; cook 10 to 20 seconds. Raise heat to medium-high, add mushrooms and cook, stirring often, until mushrooms are barely tender and any liquid that has accumulated has mostly disappeared, 6 to 10 minutes. Stir in wine and let liquid reduce to a glaze. Cool mixture a few minutes, then stir in herbs plus salt and pepper to taste.
Salad: Toss greens with just enough dressing to lightly coat them. Mound on serving plates, top with mushroom mixture, sprinkle with cheese and serve.
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