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Baby arugula salad with warm shiitake mushrooms, pears, Parmesan shavings and white truffle oil
FOOD AND STYLE14Ingredients
30Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. shallot (finely chopped)
- 1 1/2 Tbsp. sherry wine vinegar (aged)
- 1/2 tsp. maple syrup (or honey)
- 1/8 tsp. sea salt
- ground black pepper (freshly, to taste)
- 4 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 20 shiitake mushrooms (medium, – stems trimmed at the base of the cap and left whole)
- sea salt (to taste)
- ground black pepper (freshly, to taste)
- 5 oz. baby arugula (– rinsed and spin-dried)
- 1 Bartlett Pear (firm, – unpeeled, halved, cored, each half cut lengthwise in 1/8″ slices)
- Parmesan (shavings as garnish, optional)
- 4 tsp. white truffle oil (as garnish, optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium350mg15% |
| Potassium440mg13% |
| Protein4g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber4g16% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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