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Serves : 4

How to Make It

Step 1    

In a large bowl, mix 1/4 cup of the oil with the lemon juice, mustard, shallot and garlic. Season with salt and pepper.

Step 2    

In a large skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until any exuded liquid evaporates and the mushrooms are browned, about 8 minutes; keep warm.

Step 3    

Add the arugula and fennel to the dressing in the bowl and toss well. Scatter the mushrooms over the salad, top with the goat cheese and serve at once.

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