Ingredients:
Wild Mushroom Salad:
3 wild mushrooms
3 blue foot mushrooms
2 bunches frisée
2 bunches hydro Mache
3 red onions
1/2-cup ricotta salata
1 bunch parsley leafs
Sherry Vinaigrette:
1/4 cup sherry vinegar
1 teaspoon Dijon
1 shallot
1 cup oil
Salt and pepper, to taste
Directions:
Wild Mushroom Salad:
1. Clean blue foot mushrooms and oyster mushroom. After cleaning let air dry for 15 minutes. Once one drying roast in 350-degree oven for 10 minutes or until golden brown. Once done cool.
2. Clean fresh frisée and hydro Mache. Once clean put into mixing bowl.
3. Shave ricotta salata on cheese grater. Shave red onion on Japanese Madeline or julienne very fine. Soak onions in water to pull out some taste. Pick parsley and only use leafs
Sherry Vinaigrette:
1. Place sherry vinegar in blender. Add Dijon and shallot. Start blending. Add oil gradually into the blender once all oil is add stop blending. Season to taste with salt and pepper.
2. Add all ingredients to the bowl and mix. Add dressing to taste.
