Spring Salad with Crispy Mushrooms (Goat Cheese Crumbles) by Tara Hansen
Spring is upon us and summer is around the corner! Enjoy the fresh flavors of this time of year paired with our favorite cheese, Petaluma Creamery’s Peppercorn Goat Cheddar. This bright salad accompanied by the saltiness of cheese and crispy mushrooms will have you feeling like you’re walking on sunshine! The fun thing with this salad is fruits and dressings can be swapped to your liking and it only takes minutes to assemble.
Ingredients:
Salad
1 bag of arugula (or your spring/salad mix of choice)
6-8 Strawberries (cut into slices)
Blueberries (1 handful or more depending on your preference)
1 oz Petaluma Creamery Peppercorn Goat Cheddar (crumbled)
1/2 Avocado (sliced or cut into chunks)
2 tablespoons Balsamic reduction (or your favorite light/acidic dressing)
Crispy Mushrooms
1 package Shiitake mushrooms
Olive Oil
1-2 sprigs of thyme
Salt and pepper
Steps:
These mushrooms are fun as they act as a sort of crouton/bacon bit for your salad. Pre-heat your oven to 350 degrees Fahrenheit.
Clean and slice your Shiitake mushrooms so they are relatively even in thickness.
Play your Shiitake mushrooms in an even layer on a foil lined baking sheet. Drizzle with olive oil and toss to make sure all are evenly coated. Season lightly with salt and pepper. Add your sprigs of thyme on top of the mushrooms and place in the oven for 35-40 minutes or until desired crispiness. The mushrooms will continue to get crispier as they cool. Set aside until ready to assemble your salad.
In a large bowl add your salad mix and 1 tablespoon of your dressing. Toss salad with hands until evenly coated. You may now add your 2nd tablespoon of dressing if desired or leave as is if you’re wanting a lightly dressed salad. Once you’re satisfied with your dressing amount, add in your berries and toss again. Plate your salad and top with avocado, crumbled cheese and your crispy mushrooms. Serve and enjoy. This salad is wonderful when eaten outside with a glass of iced tea or our favorite, rose wine!
*Edible flowers can be added to this salad for an extra pop of color and nutrition. Most grocery stores carry these in the produce section. We used nasturtium leaves and flowers for this recipe*