Mushroom Arugula Salad with Fruit

Ingredients

Estimated total cost: €15.96 · €3.99/serving

• 2 tablespoons cider vinegarEst. price €0.08–€0.20
• 1 tablespoon honeyEst. price €0.15–€0.40
• 1 teaspoon kosher salt, or to tasteEst. price €0.02–€0.08
• 1/4 teaspoon black pepper, or to tasteEst. price €0.01–€0.04
• 2 tablespoons minced shallotEst. price €0.25–€0.60
• 7 tablespoons extra-virgin olive oilEst. price €1.05–€2.10
• 1/2 pound fresh chanterelles (preferably small; halved if large)Est. price €6.00–€15.00
• 1 very firm Bartlett pearEst. price €0.40–€0.80
• 6 ounces baby arugulaEst. price €2.50–€4.50
• 1 (1/3-pound) piece Parmigiano-ReggianoEst. price €5.50–€8.50

Steps

1. 1

   In a small bowl, combine vinegar, honey, 1/2 teaspoon of kosher salt, 3/4 teaspoon of pepper, and 1 tablespoon of shallot. Allow the mixture to sit for 10 minutes. Gradually pour in 6 tablespoons of oil while whisking continuously.

2. 2

   In a 10-inch nonstick skillet, heat the remaining tablespoon of oil over medium-high heat until it is hot but not smoking. Stir the chanterelles in the hot oil until they are crisp-tender, which should take about 3 to 4 minutes. Next, add the remaining 1/2 teaspoon of kosher salt, along with 3/4 teaspoon of pepper and a tablespoon of shallot. Sauté everything together for just 5 seconds. Once done, remove the skillet from the heat and keep it covered to stay warm.

3. 3

   Begin by cutting the pear in half, removing the core, and thinly slicing it lengthwise. Distribute the slices evenly among 8 plates designated for salads. Coat the arugula with a suitable amount of vinaigrette until lightly coated, then place it in the center of each plate. Surround the arugula with chanterelle mushrooms. Using a vegetable peeler, create 6 to 8 curls of cheese and scatter them over each salad. Finish off by drizzling some of the leftover vinaigrette over the salads before serving.

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• Cultural note

  The use of fresh chanterelles and Parmigiano-Reggiano cheese in this salad reflects a European influence, particularly Italian cuisine. The combination of sweet fruit, savory mushrooms, and peppery arugula creates a harmonious blend of flavors and textures commonly found in Mediterranean dishes.

• Seasonal note

  This Mushroom Arugula Salad with Fruit is best made in the fall when both chanterelles and pears are in season. Arugula also thrives in cooler weather, making it a perfect autumn dish.

• Health note

  This salad is a nutritious choice, providing a good balance of protein, healthy fats, and fiber. It is rich in vitamins A and C, essential for immunity and skin health. The salad is relatively low in carbohydrates and sugar, making it a good option for those watching their intake of these nutrients.