Arugula, Mushroom and Walnut Salad
I N G R E D I E N T S
1 cup walnut pieces (4 ounces)
1/4 cup extra-virgin olive oil
3 tablespoons full-bodied red wine
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
16 cups packed arugula leaves (3/4 pound)
1/2 pound white or cremini mushrooms, stems trimmed, thinly sliced
S T R U C T I O N S
1. Preheat the oven to 400°.
In a pie plate, toast the walnuts for about 6 minutes, or until golden
brown. Let cool.
2. In a bowl, whisk the olive oil with the wine. Season with the salt
and pepper. In a large bowl, combine the arugula, mushrooms and walnuts.
Add the dressing and toss to coat.