Mâche & Endive Salad with Pickled Mushrooms

Prep time: 12min
Total time: 20min
Serves 8
0
Pickled Mushrooms
0
3
cloves garlic, thinly sliced
0
2 tbsp
First Cold Pressed Extra Virgin 100% Olive Oil
30 mL
1 lb
Whole White Mushrooms
454 g
1/2 cup
dry white wine
125 mL
1/4 cup
white wine vinegar
60 mL
2 tbsp
chopped Fresh Thyme leaves
30 mL
1/2 tsp
ground coriander
2 mL
0
salt and pepper to taste
0
0
Vinaigrette
0
4 tsp
sherry vinegar
20 mL
3 tbsp
Pure Olive Oil
45 mL
2 tbsp
finely chopped shallots
30 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
0
Salad
0
8 cups
mâche salad
2 L
3
endives, thinly sliced in julienne strips
0
1/4 cup
shaved Parmesan cheese
60 mL
calories
130
fat
10 g
saturated fat
2 g
carbs
4 g
protein
4 g
cholestrol
5 mg
fibre
1 g
sodium
290 mg
potassium
330 mg

Directions

  1. In a large saucepan over medium heat, sauté garlic in olive oil until golden brown, about 2 min. Add mushrooms, wine, vinegar, thyme, coriander, and salt and pepper to taste. Cover and cook mushrooms, until tender 5 to 7 min.

  2. In a small bowl, combine sherry vinegar, olive oil, shallots, salt and pepper.

  3. Remove mushrooms from liquid and cut in half if large. Combine with mâche and endive in a large salad bowl. Drizzle with vinaigrette and toss gently. Garnish each serving with cheese shavings.