Arugula, Mushroom Parmesan Salad

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Arugula, Mushroom Parmesan Salad

 

1 1/2 cups arugula leaves

1/2 cup Parmesan cheese, thinly shaved

1 pkg. 3 1/2 ounces enoki mushrooms

4 to 5 garlic cloves

3 tbsps. virgin olive oil

1 tbsp. white wine vinegar

sea salt

freshly ground black pepper to taste

 

Wash arugula leaves and enoki mushrooms and drain well.

Slice garlic cloves into thin chips, then fry them in olive oil until browned

and crisp.

Let cool and dry on paper towel.

Put arugula into a salad bowl and scatter the garlic chips and Parmesan cheese

over.

Make the dressing by mixing the oil and vinegar together in a tightly lidded

screw-top jar.

Season with salt and pepper to taste.

Just before serving, pour dressing over the salad and toss well. serves 3.

 

 

 

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