Portobello Salad

By dyannucci

good summer salad and for vegeterians

Can substitute pamigiano

Bra Duro is a made from cow milk from the Piedmont region and can be used in antipasto salads---in chunks or cubes

Ingredients

• 2 Portobello mushrooms, cleaned and stems removed
• 1/4 cup grape seed oil
• 2 tsp minced garlic
• 6 grape tomatoes, halved
• 2 cups wild Italian arugula
• 3-4 oz of shaved Bra Duro
• Extra virgin olive oil
• Aged balsamic vinegar 12 year Modeno
• Sea salt
• only need to remove gills if using in a sauce

Details

Servings 4

Preparation

Step 1

Season Portobello mushrooms with a pinch of salt and minced garlic, and drizzle each with the grape seed oil.

Place on a cookie tray and bake at 450 for 8-10 minutes. When mushrooms are cooked, remove from oven and cut into 4-5 slices on a slight bias. Set aside to cool to room temperature.

When mushrooms are cooled, place on two plates, forming a circle. ( or place slices in the form of a cross)
Place a cup of arugula in the center of each mushroom ring. Use your hand and pck in palm and twist whenplacing on plate.

Place halved tomatoes equally around each salad.

Season arugula and mushrooms with sea salt and a heavy drizzle of olive oil (approximately 2Tbsp each). Can also us white truffle oil.

Cover the top of each salad with the shaved Bra Duro, then drizzle with aged balsamic vinegar.

Mushrooms need salt pepper and herbs and garlic to heighten taste