Arugula and Caramelized Mushroom Salad

The dressing used here is also available as a standalone recipe: Lemon-Dijon-Honey Dressing (Arugula & Mushroom Salad).

Ingredients

• 1/2 cup (120 ml) extra-virgin olive oil, divided
• 1 pound (450 g) assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced
• 1 tablespoon (15 ml) unsalted butter
• Kosher salt and freshly ground black pepper
• 2 medium shallots, thinly sliced (about 1/2 cup (120 ml))
• 4 cups (960 ml) baby arugula
• 2 tablespoons (30 ml) fresh lemon juice
• 2 teaspoons (10 ml) Dijon mustard
• 2 teaspoons (10 ml) honey
• 3 ounces (85 g) fresh goat cheese, crumbled (optional)

Method

1. Heat 2 tablespoons (30 ml) olive oil in a large skillet over high heat until shimmering.
2. Add the mushrooms and cook, stirring occasionally, until they have released all of their liquid and are browned, about 10 minutes total, reducing the heat if the oil starts to smoke excessively.
3. Lower the heat to medium and stir in the butter and shallots. Cook, stirring often, until the butter is melted and the shallots soften and turn translucent, about 4 minutes. Season with salt and pepper.
4. To make the dressing, whisk together the remaining 1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil with the lemon juice, mustard, and honey in a small bowl. Season with salt and pepper. Alternatively, add the dressing ingredients to a jar, cover, and shake until emulsified.
5. In a large bowl, toss the arugula with just enough dressing to lightly coat. Add the warm mushrooms and toss again, adding more dressing as needed to lightly coat all of the ingredients.
6. Top with the goat cheese, if using, and serve. Extra dressing can be kept in the refrigerator for another use.