Grilled Radicchio And Endive Salad With Wild Foraged Mushroom And Shallot Vinaigrette
Grilled Radicchio And Endive Salad With Wild Foraged Mushroom And Shallot Vinaigrette
An easy and delicious winter salad that takes less than 10 minutes to prep and cook.
Servings
1
servings
Ingredients
- 3 tablespoon grapeseed oil
- 2 shallots, chopped
- 1 cup wild foraged seasonal mushrooms
- 1/4 cup balsamic vinegar
- 1 cup fresh cranberry juice
- 1 tablespoon dijon mustard
- 1 tablespoon chopped sage
- 1 head radicchio, cut into quarters
- 1 endive, cut into quarters
- 2 cup baby spinach
- 3 tablespoon grapeseed oil
- 2 tablespoon crumbled goat cheese
- smoked sea salt and pepper, to taste
Directions
- Heat a sauté pan on high heat with 1 tablespoon of grapeseed oil.
- Add thinly sliced shallots and cook for 1 minute until caramelized, then add mushrooms and cook for an additional 1 minute. Add balsamic vinegar, cranberry juice, Dijon mustard, and olive oil, cook for about 2 minutes or until reduced by half and slightly thickened.
- Season with salt and pepper.
- In a separate pan on high heat, add 1 tablespoon of grapeseed oil and sear radicchio and endive for about 2 minutes or until browned.
- To serve, lay a cup of spinach on a plate. Place a piece of radicchio and endive on top of the spinach, top with mushroom shallot vinaigrette, and garnish with crumbled goat cheese.